6 tbsp paprika
1 tbsp freshly ground black pepper
2 tbsp kosher salt
1 tbsp chili powder
2 tbsp brown sugar
3 pinches cumin
2 tbsp canola oil
2 boneless Ribeye steaks
Note: Remove steaks from the refrigerator at least 30 minutes prior to grilling.
In a medium bowl, combine paprika, black pepper, salt, chili powder, brown sugar and cayenne pepper. Drizzle both sides of the steaks with oil and season the steaks well with the rub. Set aside to allow seasoning to marry.
Prepare charcoal grill. When coals turn grey, coat the grill grates by dipping a bundled piece of paper towel in oil with tongs and rubbing generously on the grates. Place the steaks at an angle across the grill. Grill steaks for about 3 minutes then turn 45 degrees and continue grilling for about 3 more minutes. Using tongs, turn steaks over at an angle and grill for about 3 minutes; turning 45 degrees and grilling for an additional 3 minutes. (Cooking times based on a medium steak).
Remove steaks and place them on a cutting board to rest for about 7 minutes before it is served. Serve steaks with Black Bean Pico de Gallo and Spinach Salad with Buttermilk Ranch Dressing.