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  • 1/4 cup Dijon Mustard
  • 2 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 2 tsp. dried crushed oregano
  • 1 tsp. dried thyme
  • 1/2 tsp. garlic powder, or granulated
  • 1/2 tsp. onion powder (optional)
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
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Prepare grill for grilling. Measure all ingredients into a small bowl. Mix until a wet paste is formed. If the paste is too thick just add a little water to thin it out. (You are looking for the consistency of wet sand). Rub a thin even coast of the mixture onto both side of 4 - 12 ounce Kansas City Boneless Ribeye Steak. If there is a little rub left, feel free to go a little heavier on the steaks. Place onto a hot grill and cook for about 5 minutes per side or until desired doneness.