INGREDIENTS

• 4 Blackwell Angus ribeye steaks (about ¾ pound each), 1 ¼ inches thick
• 2 tablespoons olive oil

• 1 tablespoon mixed peppercorns, crushed
  
• 1 teaspoon chili powder
  
• 1 teaspoon kosher salt
  
• 1 teaspoon light brown sugar
  
• ¼ teaspoon granulated garlic
  
• ¼ teaspoon granulated onion

• ½ cup ketchup
  
• 1 tablespoon Worcestershire sauce
  
• 1 tablespoon red wine vinegar
  
• 1 tablespoon dark brown sugar
  
• 1 teaspoon chili powder
  
• 1 teaspoon granulated onion
  
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS

1. In a small saucepan, whisk together all sauce ingredients with ¼ cup water.
   
2. Simmer over low heat for 10 minutes, stirring occasionally. Allow sugar to fully dissolve. Set aside.
   
3. Combine all rub ingredients, and mix well. Rub onto both sides of steaks.
   
4. Lightly brush or spray both sides of steaks with olive oil. Place steaks on grill over high heat for 10 to 12 minutes or until meat reaches 145°F on an internal meat thermometer for medium doneness. Turn once.
   
5. Remove from the grill, and let sit for 5 minutes. Serve steaks with sauce on the side.