Ingredients
2 tablespoons cumin seeds
1/2 teaspoon whole black peppercorns
1/4 cup coarse salt
6 boneless prime rib-eye steaks (each about 1 inch thick; 4 1/2 pounds total)
Spicy Cherry-Tomato Salsa, for serving
Preparation
Cook the cumin and peppercorns in a dry small skillet over medium-high heat, stirring often, until fragrant and slightly toasted, 1 to 2 minutes; let cool. Finely grind in a spice grinder; stir into salt.
Rub 3/4 teaspoon spice mixture over each side of each steak. Let steaks stand at room temperature 30 minutes.
Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Grill steaks, turning once, about 4 minutes per side for medium-rare. Serve with salsa.
