Grilled spice-rubbed chuck steak

Mix onion powder, garlic powder, black pepper and kosher salt, 2 tablespoons each, with about a tablespoon of cayenne, coriander and brown sugar.

Rub the chuck with a little oil and season generously on both sides and the fat edges; let it sit so the seasoning pulls in.

Grill over the hot side about 5 minutes per side: two and a half minutes, rotate 45 degrees, two and a half more, lid down; flip and repeat.

Move to the unlit side and cook lid shut, like an oven, for even doneness, checking with an instant read thermometer.

Rest loosely covered with foil 10 to 15 minutes so the juices redistribute.

Slice against the grain, following the fat seam if wanted.