Chili Rubbed Rib Eye Steaks

3 Ancho or Pasilla Chiles, ground

3 Guajillo or Pasilla Chiles, ground OR equal parts ground Guajillo or Pasilla powder

1/4 cup bittersweet smoked paprika

2 tablespoons grey sea salt

1 1/2 tablespoons coconut palm sugar

4 14- to 16-ounce bone-in rib-eye steaks (about 1 1/2 inches thick)

Nonstick vegetable oil spray

Preheat oven to 350°F. Using small sharp knife, cut stems off chilies and discard. Cut chilies open along 1 long side. Discard seeds. Place chilies on baking sheet. Roast until chilies are firm and fragrant, about 5 minutes. Cool. Break chilies into small pieces. Finely grind chilies in spice grinder, blender or coffee grinder. Mix first 5 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours. Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo. Recipes from epicurious.com