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Giant T-Bone Steaks with Lone Star Rub
Ingredients
| Ingredients | Amount |
|---|---|
| T-bone steaks | 4 (each 340 to 455 grams, about 2.5 cm thick) |
| Kosher salt | 2 teaspoons |
| Pure chile powder | 1½ teaspoon |
| Granulated onion | 1½ teaspoon |
| Granulated garlic | ¾ teaspoon |
| Paprika | ½ teaspoon |
| Dried marjoram | ½ teaspoon |
| Ground cumin | ¼ teaspoon |
| Freshly ground black pepper | ¼ teaspoon |
| Ground cinnamon | ⅛ teaspoon |
| Extra-virgin olive oil | 2 tablespoons |
| Limes (optional) | 2, cut into wedges |
Steps
1. In a small bowl combine the rub ingredients. Lightly brush bot sides of the steaks with the oil and season evenly with the rub, gently pressing the spices into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
2. Prepare the grill for direct cooking over high heat (230° to 290°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
3. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with lime wedges, if desired.
Happy Grilling!
Source: Weber