Rust CohleIngredients
- 3 tbsp Garlic Powder
- 3 tbsp Paprika
- 3 tbsp Kosher Salt
- 3 tbsp Black Pepper
- 1 tsp cayenne pepper
- 4 T-bone steaks (1 to 1 1/2 inches thick; 1 to 1 1/2 pounds each)
- Vegetable oil, for the grill
Directions
Combine the garlic powder, paprika, salt, black pepper and cayenne in a small bowl. Place the steaks on a rack set on a baking sheet. Sprinkle the spice mixture evenly on both sides of the steaks (use all of the spice mixture). Let the steaks sit on the rack at room temperature for 30 minutes and up to 1 hour.
Preheat a grill to medium-high. Lightly oil the grates. Place the steaks on the grill, cover, and cook until dark grill marks form on the underside and the steaks release easily from the grill, about 6 minutes. Flip the steaks and continue cooking until a thermometer inserted into the center registers 125˚ for medium-rare, 5 to 7 more minutes. Remove to a cutting board and let rest 10 minutes before slicing.
Grill Tip
To get crosshatch grill marks on your steaks, rotate the steaks about 45 degrees halfway through cooking on each side.
