This recipe is from David Moser of Modesto.
2 to 4 Master Cut Beef rib-eye steaks (1 in. or 2 in. thick)
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Juice from 1 Lime
1 medium red or yellow onion diced
4 stalks of green onion chopped
1 teaspoon ground cayenne pepper
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground thyme
½ cup canola oil
Salt and pepper to taste
In a food processor/hand mixer, combine lime juice, canola oil, diced onions and seasonings. Blend ingredients until you end up with a paste. The paste should look lightly green in color from the green onions.
Make sure the steaks are at room temperature at least 20 minutes before cooking. Salt and pepper the steaks before applying rub. Cook steaks on medium-low heat. If you are using a gas grill, warm the grill up with both burners on high then put steaks on one side with the burner set to low and on the other leave the heat on high. Watch out for flare-ups where the steaks are because of dripping grease. Turn steaks over two or three times to get the nice grill marks.