Tubac T-boneSteven Raichlen
A classic T-bone steak topped with pan-fried jalapenos, thinly sliced garlic and fragrant cilantro.
- Yield: 4
- Method: Direct grilling
For the rub:
- 2 teaspoons ground ancho chili powder
- 2 teaspoons coarse salt
- 1 teaspoons dried oregano
- 1 teaspoons ground cumin
- 1 teaspoons garlic powder
- 1 teaspoons freshly ground black pepper
- 1 teaspoons mustard powder
- 4 -12 ounces T-bone steaks (each at least 1-1/4 inches thick and 12 to 14 ounces)
- Coarse salt (kosher or sea)
- Freshly ground black pepper
- 1/2 cups best quality extra virgin olive oil
- 4 jalapenos, thinly sliced (do not seed)
- 4 cloves garlic, peeled and thinly sliced
- 1/2 cups fresh cilantro leaves, chopped
You’ll also need:
- 1 cups mesquite chips or chunks, soaked in water to cover for 1 hour, then drained
Step 1: In a small bowl, combine the chili powder, salt, oregano, cumin, garlic powder, black pepper, and mustard powder.
Step 2: Set up your 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 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 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.