Texas Rib-Eye Steaks

• Rub
• 1 tablespoon mixed peppercorns (black, white, pink, green)
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 teaspoon light brown sugar
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• Sauce
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon granulated onion
• 1/4 teaspoon fresh ground black pepper
• Steaks
• 4 (3/4 lb) rib eye steaks (about 3/4 pound each and 1-1 1/4 inches thick)
• extra virgin olive oil

1. To make the rub: using a spice grinder or mortar and pestle, crush the peppercorns; place in a small bowl and thoroughly mix with the rest of the rub ingredients.
2. To make the sauce: in a small saucepan, whisk together all the sauce ingredients with 1/4 water; simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend; set aside while you grill the steaks.
3. Allow steaks to stand a room temperature for 20-30 minutes before grilling.
4. Press the rub into both sides of the steaks; lightly brush or spray both sides of the steaks with the olive oil.
5. Grill over direct high heat until the internal temperature reaches 145u0b0 for medium rare, 8-10 minutes, turning once halfway through grilling time.
6. Remove from the grill and allow to rest for about 5 minutes.
7. Serve warm with the sauce on the side.

rub, mixed, chili powder, kosher salt, light brown sugar, garlic, onion, sauce, ketchup, worcestershire sauce, red wine vinegar, brown sugar, chili powder, onion, fresh ground black pepper, extra virgin olive oil

Taken from www.food.com/recipe/texas-rib-eye-steaks-209622 (may not work)