2 boneless ribeye or new york strip steak, 1” - 1 ½” thick (about 12 ounces)

2-3 Tbs Spicewalla Classic Steak Rub

Spicewalla Flake Sea Salt, for finishing

1. Remove the steaks from the fridge and let them sit out for about 15 minutes before grilling to take the chill off. 
2. Heat your grill to high, cleaning the grates if needed.
3. Sprinkle the Classic Steak Rub liberally on all sides of the steaks, gently pressing to make sure the rub stays in place. 
4. Place the steaks on the grill and cook for about 3-4 minutes. Flip and cook for another 3-4 minutes or until the internal temperature is 135°F for medium-rare. If you like your steaks medium to medium-well, cook for another 6-8 minutes after flipping, until the internal temp is 140°F for medium and 150°F for medium-well.
5. Remove the steaks from the grill and transfer to a cutting board. Let the steak rest for about 10 minutes.
6. Look for lines or striations in the steaks and slice “against the grain”, meaning perpendicular to the lines, about ¼” thick. This will ensure that each slice is tender.
7. Sprinkle with Flake Sea Salt and serve immediately.
8. Enjoy!