The Best Ever Melt-in-Your-Mouth Ribeye Steak

2-4 choice rib-eye steaks

Seasoning:
4 -6  teaspoons salt (depending on taste)  
4  teaspoons paprika  
2  teaspoons ground black pepper  
1  teaspoon onion powder  
1  teaspoon garlic powder  
1  teaspoon cayenne pepper (I left this out for my family)
1/2 teaspoon  coriander  
1/2 teaspoon turmeric

Mix spices together. Keep leftovers to use on burgers, etc.

Preheat grill to high heat.

Place rib-eye steaks on a large platter and season with rub on all sides, let rest for several minutes. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks, cover with foil and let rest for 5 to 10 minutes before serving.

adapted from: Food.com and FoodNetwork.com

Chocolate Mug Cake

2 tablespoons flour
1 teaspoon of sugar (or to taste)
2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch salt
2 tablespoons milk (or almond milk)
1 tablespoon oil
handful of mini chocolate chips
1 Tbs peanut butter (or caramel, jam, nutella, almond butter, etc)

In a small mug combine the flour, sugar, cocoa powder, baking powder and salt until no lumps remain. Stir in the milk and oil until smooth. Make sure to scrape your fork around the edges of the cup so you don't get pockets of dry flour. Mix in the chocolate chips. Drop the peanut butter into the chocolate mix and push it down to submerge. Bake in the microwave on high for 1 minute. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook or it will be dry. It should still be moist on the bottom and will continue cooking as it sets.

(Makes a small cake, about 1/2 mug)

from: Made from Scratch