2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground black pepper
1 teaspoon dried oregano
1 teaspoon granulated garlic or garlic powder
1 teaspoon paprika
1/8 teaspoon cayenne pepper
6 (12-oz.) boneless beef rib-eye steaks (1 to 1 1/4 inches thick)
2 tablespoons vegetable oil
1. Combine rub ingredients in small cup.
2. Remove steaks from refrigerator 30 minutes before grilling; pat dry. Lightly brush with oil. Sprinkle each side with 1/2 teaspoon of the rub; massaging rub into meat with fingers or back of spoon. Let stand at room temperature 20 to 30 minutes.
3. Heat grill. Grill steaks, covered, over medium-high heat or coals 2 minutes. Rotate steaks 90 degrees to create crisscross grill pattern. Cover; continue cooking 2 minutes. Turn steaks; cover, grill an additional 3 to 5 minutes for medium-rare. Remove steaks; cover loosely with foil. Let stand 5 minutes before serving; drizzle with any accumulated juices.
PER SERVING: 490 calories, 24 g total fat (8 g saturated fat), 67 g protein, 1 g carbohydrate, 195 mg cholesterol, 680 mg sodium, .5 g fiber