MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peppered Ribeye Steaks
Categories: Beef, Herbs, Chilies
     Yield: 8 Servings

     1 tb Garlic powder
     1 tb Paprika
     2 ts Dried ground thyme
     2 ts Dried ground oregano
 1 1/2 ts Kosher salt
 1 1/2 ts Pepper
     1 ts Lemon-pepper seasoning
     1 ts Cayenne pepper
     1 ts Crushed red pepper flakes
     4    Ribeye steaks (8 oz ea);
          - 1-1/2" thick

 Combine all seasonings. Sprinkle over steaks, pressing mixture into
 both sides to help it adhere. Refrigerate, covered, for at least
 1 hour or up to 24 hours.

 Remove steaks; blot with paper towels to remove any surface
 moisture, taking care to leave as much garlic mixture on steaks as
 possible. If desired, sprinkle with additional kosher salt. Grill
 steaks, covered, turning occasionally, on a greased grill rack over
 medium indirect heat until a thermometer reads 110 F/43 C. Move
 steaks to direct heat; continue grilling until meat reaches desired
 doneness.

 Let stand 5 minutes before slicing. Place on a warm serving
 platter; cut across grain into thick slices.

 Recipe by Sharon Bickett, Chester, South Carolina

 Recipe FROM: https://www.tasteofhome.com

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