Ingredients

Steak marinade:

2 tsp tomato paste

2 tsp. fish sauce (oyster sauce is okay)

1 1/2 tsp kosher salt

1/2 tsp onion powder

1/2 tsp garlic powder

2 great rib-eye steaks

Spice rub:

2 dried Mexican chiles, stemmed, seeded and torn into 1/2" pieces

4 tsp cumin seeds

4 tsp coriander seeds

1/2 tsp black pepper corns

1 tblsp sugar

1 tblsp paprika

1/4 tsp ground cloves

Hi temp vegetable cooking spray

Preparation

  1. Marinade the steak: Combine tomato paste,fish sauce, salt, onion powder & garlic powder in bowl. Pat steaks dry and cut shallow cross-hatches into both sides. Rub marinade mixture over steaks both sides, and let sit for at least an hour

  2. For the rub: Toast chiles, cumin, corriander, pepper flakes and pepper corns in 10" skillet over medium-low heat, stir frequently until it begins to smoke–about 3 minutes. Let cool for 5 minutes. Grind spices in a spice grinder, then put in a bowl and add sugar, paprika and cloves. Rub this mixture into the steaks on both sides. Then spray with the cooking spray so the rub adheres to steaks.

  3. Grilling: Use the Egg. Grill at 350 until internal temp reaches 145 degrees, then let rest for 5-10 minutes. Serve.