It takes minutes to throw together, especially if you use canned chickpeas, and homemade hummus tastes so much better then store-bought that you'll never go back to buying ready-made.
How to Grill a Steak
4 1 1/4 -to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 Tbsp olive or canola oil
kosher salt and fresh ground pepper
JC's Steak Rub (optional)
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks ONCE and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 F), 5 to 7 minutes for medium (140 F) or 8 to 10 minutes for medium-well (150 F).
Transfer the steaks to a cutting board or plate and let rest 5 minutes before serving.