Spice Rubbed Steak with Gorgonzola Toasts

Serves 4
4 1/2 Bay Leaves
1 1/2 T Hungarian Sweet Paprika
1 1/2 t Cayanne Pepper
3/4 t Cumin Seeds

4 1-inch-thick T-bone or rib steaks (about 1 pound each)

1 Loaf Ciabatta Bread, halved horizontally, then cut crosswise into eight 5×3-inch slices
Olive oil
1 C Creamy Gorgonzola Cheese
1 t Chopped Fresh Thyme

Prepare grill (medium-high heat).

Finely grind bay leaves, paprika, cayanne, and cumin seeds in spice grinder. Transfer mixture to plate.

Sprinkle steaks generously with salt and pepper. Press both sides of steaks into spice mixture on plate and rub to spread evenly.

Grill steaks to desired doneness, about 5 minutes per side for medium-rare.

Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about 1 minute.

Spread Gorgonzola onto grilled side of each bread slice. Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute.

Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread.