*Click on the spice(s) for more suggested uses

Directions:

24 hours before grilling liberally season the steaks with Hotshot spice blend, making sure to thoroughly coat the steaks with the rub, refrigerate overnight.
45 minutes before cooking remove the steaks from the refrigerator and allow to come to room temperature.
Start a charcoal fire or heat a gas grill on high.
Coat the steaks with 2 Tbsp. olive oil.
Sear the steaks on the hottest part of the grill.
Allow the meat to sear undisturbed for two to three minutes, this will produce a proper crust and ensure that the steaks won’t stick to the grill grates.
Using tongs, flip the steaks and repeat searing the second side.
To finish the steaks move them away from direct heat in order to avoid an overly charred crust.
These thick cut steaks will usually take between 14 - 16 minutes to achieve a medium-rare temperature. Check the internal temperature of the meat using an instant read or digital thermometer.
120 degrees medium-rare, 130 medium, 140 medium-well. Remove the steaks from the grill and allow to rest for approximately 10 minutes.
Carve and serve with a sprinkling of salt and pepper, a squeeze of fresh orange and a drizzle of olive oil.
Yield: 4 to 6 servings