Southwestern T-Bone

Here is another great grilling idea for a summer day with a nice kick to it.  This is not overly spicy but it definitely has a nice kick to it, you can always change up the rub to your liking.  Serve this with a side of simple grilled cauliflower and you are set for a delicious and quick meal with that lovely piece of equipment that sits neglected too long in your backyard. :)


Southwestern T-Bone
Prep time
Cook time
Total time
Serves: 2
  • 2 T-Bone steaks
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp de arbol chili
  • 1 tsp black pepper
  • 1 tsp sea salt
  • extra virgin olive oil
  1. Preheat your grill on high heat
  2. In a mixing bowl, combine the garlic, chili, cumin, de arbol chili, pepper, and salt and mix well
  3. Make sure you let your steaks sit at room temperature for at least 30 minutes before attempting to cook
  4. Rub the outside of your steaks with extra virgin olive oil and then generously apply your dry rub to all sides of your steaks
  5. You can use them immediately or let them sit at room temperature covered for up to an hour to let your rub sink in
  6. Once your grill is nice and hot, spray with your nonstick spray, and place your steaks on the hottest part of the grill, close the lid as fast as possible
  7. After 6 Minutes flip your steaks and close the lid again quickly to keep the heat in
  8. Once finished immediately move your steaks to a plate and cover with aluminum foil for at least 10 minutes to let them rest and reabsorb all the juices you don't want to lose when cutting them
  9. Serve with a side of grilled cauliflower and Enjoy

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs**** 

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