Cowboy Rib-Eye Steak

• 1/2 cup Essence, recipe follows
• 4 bone-in dry aged cowboy rib-eye steaks (about 20 to 22 ounces each)
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Preheat grill to medium-high heat.
2. Make sure steaks are at room temperature prior to grilling.
3. Season each side of the steaks completely with the Essence.
4. Place steaks on the grill and grill for about 30 minutes, about 15 minutes per side.
5. Combine all ingredients thoroughly.
6. Yield: 2/3 cup
7. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
8. Published by William Morrow, 1993.

aged, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cowboy-rib-eye-steak-recipe.html (may not work)