Dry Rub

1 Tbs		sweet paprika
1 Tbs		chili powder
1 tsp		dark-brown sugar
1 tsp		ground cumin
1 tsp		garlic salt
1 tsp		dry mustard
1 tsp		dried basil
1/2 tsp		salt
1/2 tsp		onion powder
1/4 tsp		cayenne pepper
1/4 tsp		dried thyme
6 Steaks		rib eye steaks, 1/2 inch thick (2-1/4 to 2-1/2 pounds, total)

1	Dry Rub:
2	In small bowl, mix paprika, chili powder, sugar, cumin, garlic salt, dry mustard, basil, salt, onion powder, cayenne and thyme.
3	Steaks:
4	Rub 1 tablespoon rub over each side of steaks. Place in glass baking dish; cover with plastic wrap. Refrigerate at least 1 hour or up to 4 hours. Save extra rub in plastic bag or glass jar at room temperature.
5	Prepare outdoor grill with hot coals or heat gas grill to high. Lightly brush the grill grid with vegetable oil. (Or cook using oven method, below.)
6	Grill steaks, covered, for 3 to 5 minutes on each side or until internal temperature registers 145 degrees F for medium-rare. Let steaks stand in warm place 5 minutes. Serve with a tomato and cucumber salad. Makes 6 servings.