Cowboy Steak au Poivre

My nephews, Michael and Nadav Nirenberg, both beg for this dish. In fact, they convinced me that Nadav needed a supply of the rub to bring to college: he makes this in his dorm room!

I serve this accompanied by a romaine salad dressed with blue cheese.

Serves 6 to 8.

2 tablespoons kosher salt
2 to 3 tablespoons coarsely ground black pepper
ΒΌ cup sugar
1 teaspoon cayenne pepper (optional)
4 sirloin or rib-eye steaks

1. Place the salt, black pepper, sugar, and, if desired, cayenne on a large plate and mix to combine. Dredge the steaks in the mixture. (You can prepare the steak up to 8 hours ahead: cover and refrigerate it, and then grill while it is still cold.)

2. Prepare a grill or preheat the broiler.

3. Place the steaks 3 to 4 inches from the heat source and cook until slightly charred, about 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing and serving.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)