Grilled T-Bone Steaks with BBQ Rub
This could be called beef at its best. A simple rub, made with chili powder, garlic and brown sugar, adds that special touch.
This recipe is an excellent source of niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium.
2 to 4 beef T-bone or Porterhouse steaks, cut 1-inch thick (about 2 to 4 pounds)
2 tablespoons chili powder
2 tablespoons packed brown sugar
1 tablespoon ground cumin
2 teaspoons minced garlic
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
- For BBQ Rub: Combine ingredients; press evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F | 162.7°C) to medium (160°F | 71.1°C) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired.
Makes 4 servings.
Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once
Nutritional Information Per Serving (1/4 of recipe): 275 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 61 mg cholesterol; 189 mg sodium; 11 g carbohydrate; 1.3 g fiber; 3 g protein; 5.5 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 5.2 mg iron; 10.8 mcg selenium; 5.5 mg zinc.
Recipe and photograph courtesy of The Beef Checkoff.