- 1/4 cup Red Chili Powder
- 1/4 cup paprika
- 2 tablespoons coarse salt
- 1 1/2 tablespoons sugar
- 4 14- to 16-ounce bone-in rib-eye steaks (about 1 1/2 inches thick)
- Nonstick vegetable oil spray
- Pico de Gallo
- Accompaniment: Red Chile Onion Rings
- Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
- Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.