Inserting a meat thermometer into the steak as it cooks can help you achieve the desired level of doneness. For rare steak, remove from grill when the thermometer reads 125–130°F (52–54.5°C). For medium steak, remove at 140–145°F (60–63°C), and for well-done steak, remove at 160–165°F (71–74°C). Remember to wash the thermometer well with hot, soapy water after you’re finished using it.

You can store extra dry rub in a container for later use.   Although these recipes were all presented for barbecuing, they can all be prepared in the oven as well.