Source:
Adapted from The Barbecue Bible
by Steven Raichlen
(Workman, 2008)
Method: Direct grilling
Serves: 4
For the rub:
2 teaspoons ground ancho chili powder
2 teaspoons coarse salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon mustard powder
4 12-ounce T-bone steaks (each at least 1-1/4
inches thick and 12 to 14
ounces)
1/2 cup best quality extra virgin olive oil
4 jalapenos, thinly sliced (do not seed)
4 cloves garlic, peeled and thinly sliced
1/2 cup fresh cilantro leaves, chopped
You’ll also need:
1 cup mesquite chips or chunks, soaked in water to
cover for 1 hour, then
drained
In a small bowl, combine the chili powder, salt,
oregano, cumin, garlic powder, black pepper, and
mustard powder.
Set up your grill for direct grilling and preheat
to high. Toss the mesquite chips on the coals or
put them in your grill’s smoker box.
Season the steaks generously on both sides with the
rub. Brush and oil the grill grate. Arrange the
steak on the grate placing it on a diagonal to the
bars. Grill for about 3 - 4 minutes, then rotate
the steak a quarter turn to create an attractive
crosshatch of grill marks; grill for 1 to 2 minutes
more. Turn the steak over and grill for about 3
minutes, then rotate a quarter turn and finish
cooking to the desired doneness. The internal
temperature when read on an instant read meat
thermometer should be 140 to 145 degrees F for
medium-rare.
Transfer the steaks to a warm platter or plate and
keep warm.
Meanwhile, heat the olive oil almost to smoking in
frying pan on the grill’s side burner. (If you
don’t have a side burner, do this on your kitchen
stovetop.) Add the jalapenos, garlic, and cilantro
and cook until fragrant and just beginning to
brown, 2 minutes. Spoon this mixture over the
steaks and serve at once.