Texas Chili Steaks

From the kitchen of Kevin Taylor, the BBQ Guru

4 rib-eye steaks

Rub:
1 tablespoon black peppercorns
1 teaspoon chili powder
1 teaspoon kosher (coarse) salt
1 teaspoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Sauce:
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon dark brown sugar
1 teaspoon chili powder
1 teaspoon onion powder
1/4 teaspoon black pepper, coarsely ground

Crush the peppercorns and combine with all other ingredients.

Rub into meat on both sides.

Apply olive oil to both sides of the meat.

Grill over high direct heat for about 7-10 minutes.

Make the sauce in a small saucepan. Add 1/4 cup of water to all the sauce ingredients.

Simmer for 10 minutes and serve warm with steaks.