In small bowl, mix paprika, chili powder, sugar, cumin, garlic salt, dry mustard, basil, salt, onion powder, cayenne and thyme.
Rub 1 tablespoon rub over each side of steaks. Place in glass baking dish; cover with plastic wrap. Refrigerate at least 1 hour or up to 4 hours. Save extra rub in plastic bag or glass jar at room temperature.
Prepare outdoor grill with hot coals or heat gas grill to high. Lightly brush the grill grid with vegetable oil. (Or cook using oven method, below.)
Grill steaks, covered, for 3 to 5 minutes on each side or until internal temperature registers 145 degrees F for medium-rare. Let steaks stand in warm place 5 minutes. Serve with a tomato and cucumber salad. Makes 6 servings.
