In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, chili powder, cumin, and cayenne pepper (if using).

Mix everything thoroughly with a spoon or whisk until well blended and uniform in color.

Pro Tip: Make sure to break up any brown sugar clumps so the rub applies evenly to the steak.

Pat the steak dry with paper towels to remove excess moisture—this helps the rub stick better.

Lightly coat both sides of the steak with olive oil using a brush or a paper towel.

Generously sprinkle the spice rub on both sides, pressing it gently into the meat to help it adhere. Don’t be shy—this rub is what builds that flavorful crust!

Let the steak sit at room temperature for about 20-30 minutes to absorb the flavors and take the chill off.

Pro Tip: Letting the steak rest before grilling helps it cook more evenly.

Heat your grill to high, aiming for about 450–500°F (230–260°C).

If using charcoal, spread the hot coals evenly to create a consistent heat source.

Clean and oil the grill grates to prevent sticking.

Pro Tip: Use a folded paper towel dipped in oil and tongs to oil the grates safely.

Place the steak directly over the hottest part of the grill.

Grill for about 4-5 minutes on the first side without moving it—this helps develop a good sear and crust.

Flip the steak and grill for another 3-5 minutes, depending on thickness and desired doneness.

Use an instant-read thermometer to check: 130°F for medium-rare, 140°F for medium.

Pro Tip: Avoid pressing down on the steak with the spatula or tongs; this squeezes out juices and dries it out.

Remove the steak from the grill and transfer it to a plate or cutting board.

Tent loosely with aluminum foil and let it rest for 5-10 minutes. This lets the juices redistribute throughout the meat.

Slice against the grain for maximum tenderness and serve immediately.

Pro Tip: Resting is just as important as grilling—skip it, and your steak might end up dry!