1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons dried ground thyme
2 teaspoons dried ground oregano
1-1/2 teaspoons kosher salt
1-1/2 teaspoons pepper
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
4 beef ribeye steaks (1-1/2 inches thick and 8 ounces each)


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°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

Prep: 10 min. + chilling Grill: 25 min.
Makes 8 servings