Cooking Wright

T-Bone Steaks with Lone Star Rub



2 teaspoons kosher salt
1 1/2 teaspoons chile powder
1 1/2 teaspoons granulated garlic
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon

4 T-Bone steaks, 12-16 ounces each and 1 inch thick
2 Tablespoons EVOO
2 limes, cut into wedges (optional)

1. To make the rub: In a small bowl, combine the rub ingredients.
2. Allow the steaks to stand at room temperature for 20-30 minutes before grilling. Lightly brush or spray both sides of the steaks with the oil and then evenly coat with the rub, gently pressing the spices into the meat. Grill over Direct High heat for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily over Indirect High heat) Transfer the steaks to a work surface and let rest for 3-5 minutes before carving. Serve warm with the lime wedges, if desired.


Back to all Meat recipes