Have you ever grilled some nice steaks and wondered what more you could have done to flavor them up?

Here is a rub I used on ribeye steaks tonight. I wasn't sure how strong it would be if it marinated for hours, so rubbed it onto the steaks about an hour before cooking. Very good!

2 tablespoons chili powder
2 large garlic cloves, chopped and mashed to a paste with 1 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon sugar
3 1/2 tablespoons Worcestershire sauce

In a small bowl stir together chili powder, garlic paste, cumin and sugar. Stir in Worcestershire sauce to make a paste. Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer to a large sealable plastic bag. Marinate in the refrigerate for at least 4 hours, up to 2 days.

Grill on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium rare. May also be grilled in a hot well seasoned large ridged grill pan over moderately high heat. Transfer to plates and let stand 5 minutes.

Alongside the steaks, I served corn on the cob that I had soaked in a brine water for several hours:

1 gallon water
1/2 cup salt
1/2 cup sugar
Corn

Dissolve the salt and sugar in the water and soak the husked corn in it for up to 8 hours before cooking on the grill.

Onions to go with the steak: saute some sliced onions in butter and/or olive oil until soft. Season with salt and a little sugar. Add about a tablespoon balsamic vinegar.

Easy Creamed Spinach:

10 oz frozen spinach
Garlic
Salt and pepper
4 oz cream cheese
Parmesan cheese

Cook the spinach in a little water until the water is almost gone. Season with garlic, salt, and pepper. Melt the cream cheese in it and put into a casserole dish. Sprinkle some parmesan on top and when ready to serve, heat in the microwave.