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Category: Beef
Prep Time: Cook Time: Total Time:
Rub:
2 tsp chili powder, ground
2 tsp coarse salt
1 tsp oregano, dried
1 tsp cumin, ground
1 tsp garlic powder
1 tsp black pepper, ground
1 tsp mustard powder
4 12-14 oz t-bones (1 ¼ - 1 ½” thick)
Sauce:
½ cup E.V. Olive Oil
4 jalapenos, sliced thin (don’t seed)
4 garlic cloves, peeled & sliced thin
½ cup cilantro leaves, fresh, chopped
Other:
1 cup mesquite chips/chunks, soaked in water to cover for 1 hour, then drained
1. In a small bowl, combine chili powder, salt, oregano, cumin, garlic powder, black pepper and mustard powder.
2. Preheat grill to high. Toss the chips/chunks onto the coals or put in a grill smoker box.
3. Season the steak generously on both sides with the rub. Brush & oil the grill grate.
4. Arrange the steaks on the grate placing it on a diagonal to the bars. Grill 4-5 minutes then rotate ¼ turn to create a crosshatch of grill marks. Grill 3-4 minutes more. Turn steaks over and grill 4-5 then rotate ¼ turn. Finish cooking to desired doneness. Internal temp should be 140 – 145 degrees for med-rare.
5. Transfer steaks to a plate.
6. Heat olive oil to almost smoking in frying pan. Add jalapenos, garlic and cilantro. Cook until fragrant and beginning to brown. 2 minutes.
7. Spoon mix over steak and serve immediately.
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Grilled - Tubac T-Bone
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Category: Beef
Prep Time: Cook Time: Total Time:
Rub:
2 tsp chili powder, ground
2 tsp coarse salt
1 tsp oregano, dried
1 tsp cumin, ground
1 tsp garlic powder
1 tsp black pepper, ground
1 tsp mustard powder
4 12-14 oz t-bones (1 ¼ - 1 ½” thick)
Sauce:
½ cup E.V. Olive Oil
4 jalapenos, sliced thin (don’t seed)
4 garlic cloves, peeled & sliced thin
½ cup cilantro leaves, fresh, chopped
Other:
1 cup mesquite chips/chunks, soaked in water to cover for 1 hour, then drained
1. In a small bowl, combine chili powder, salt, oregano, cumin, garlic powder, black pepper and mustard powder.
2. Preheat grill to high. Toss the chips/chunks onto the coals or put in a grill smoker box.
3. Season the steak generously on both sides with the rub. Brush & oil the grill grate.
4. Arrange the steaks on the grate placing it on a diagonal to the bars. Grill 4-5 minutes then rotate ¼ turn to create a crosshatch of grill marks. Grill 3-4 minutes more. Turn steaks over and grill 4-5 then rotate ¼ turn. Finish cooking to desired doneness. Internal temp should be 140 – 145 degrees for med-rare.
5. Transfer steaks to a plate.
6. Heat olive oil to almost smoking in frying pan. Add jalapenos, garlic and cilantro. Cook until fragrant and beginning to brown. 2 minutes.
7. Spoon mix over steak and serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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