Ashkinaze Rib-Eye

• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 2 tablespoons light brown sugar
• 1 tablespoon sweet paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon ancho-chili powder
• 1 teaspoon celery seed
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper, or to taste
• 4 rib-eye steaks, 1 1/2 inches thick, 12 to 14 ounces each

1. Build a fire in your grill.
2. If using a gas grill, turn all burners to high.
3. Combine spices in a medium-size bowl.
4. Rub steaks all over with mixture, and set aside.
5. When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), put steaks on grill directly over the coals, and cook until deeply seared, approximately 5 to 6 minutes.
6. Turn the steaks over, and cook 6 to 8 minutes more for medium-rare.
7. Remove steaks from grill, and allow to rest 5 to 7 minutes, while making salad.
8. Serves 4.

kosher salt, freshly ground black pepper, light brown sugar, sweet paprika, garlic, onion powder, anchochili powder, celery, ground cumin, cayenne pepper

Taken from cooking.nytimes.com/recipes/12456 (may not work)