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Spice-Rubbed T-Bone Steaks

Servings: 4

These vibrantly flavored steaks are the perfect canvas for a summer aïoli.


  • 2 tsp. ancho chile powder
  • 1-1/2 tsp. ground cumin
  • 1 tsp. hot paprika
  • 1 tsp. garlic powder
  • Kosher salt and freshly ground black pepper
  • 2 T-bone steaks, cut 1 inch thick (3-1/4 lb. total), at room temperature
  • Basil Aïoli, for serving (see the Basil variation)
  • Assorted grilled vegetables, for serving
  • Grilled bread, for serving

Nutritional Information

  • Calories (kcal) : 590
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 140
  • Sodium (mg): 480
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Sugar (g): 0
  • Protein (g): 58


  • Prepare a medium-high (450°F to 500°F) charcoal- or gas-grill fire.
  • In a small bowl, mix the chile powder, cumin, paprika, and garlic powder with 1 Tbs. salt and 1 tsp. pepper. Season the steaks on both sides with the spice rub. Grill 8 minutes per side for medium rare; transfer to a work surface, and let rest for 5 minutes before serving. Serve with the aïoli, vegetables, and bread.


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