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Barbecued Cowboy Steaks

Source of Recipe


Bon Appétit, July 2003






List of Ingredients



• 1 Tbsp coarse kosher salt
  
• 1 tsp Hungarian sweet paprika
  
• 1 tsp garlic powder
  
• 1 tsp coarsely ground black pepper
  
• 1 tsp dried ground thyme
  
• 1 tsp finely ground coffee beans
  
• Four 1-1/4- to 1-1/2-inch-thick bone-in beef rib steaks (each weighing 12 to 16 ounces)
  
• 1 (2.2-pound) bag instant-light mesquite chunks
  
• 1 cup mesquite or hickory wood smoke chips, soaked in cold water at least 30 minutes
  






Instructions



1. Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour.
   
   
2. Spread entire bag of instant-light mesquite chunks over two-thirds of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray.
   
   
3. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving.
   
   Makes 4 to 8 servings.