Steven Raichlen's Barbecue! Bible


Tucson T-Bones

Recipe from Steven Raichlen's BBQ USA


  • Yield: 4 servings
  • Method: Direct Grilling
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  • 4 12-ounce T-bone steaks (each at least 1-1/4 inches thick)
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 1/2 cup best quality extra virgin olive oil
  • 8 jalapenos (preferably red), thinly sliced (do not seed) crosswise
  • 8 cloves garlic, peeled and thinly sliced
  • 1 cup fresh cilantro leaves, chopped

Step 1: Soak 1 cup mesquite chips or chunks in water to cover for 1 hour, then drain.

Step 2: Set up the grill for direct grilling and preheat to high. Toss the mesquite chips on the coals.

Step 3: Season the steaks generously on both sides with salt and pepper. Brush and oil the grill grate. Arrange the steak on the grate placing it on a diagonal to the bars. Grill for about 2 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 2 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.

Step 4: Transfer the steaks to a warm platter or plate and keep warm.

Step 5: Meanwhile, heat the olive oil almost to smoking in frying pan on the grill’s side burner. 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.

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