T-bone steaks with perini's steak rub`
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Pepper -- coarsely ground |
| 2 | teaspoons | All-Purpose Flour |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Garlic Powder |
| 1 | teaspoon | Onion Powder |
| 1 | teaspoon | Sweet Hungarian Paprika |
| 1 | teaspoon | Granulated Beef Stock Base |
| Or | ||
| 1 | Beef Bouillon Cube -- crushed well | |
| ½ | teaspoon | Dried Oregano |
| ½ | teaspoon | Lemon Pepper |
| 6 | (14-Oz) T-Bone Steaks, About 1-Inch Thick | |
| ¼ | cup | Unsalted Butter -- melted |
Directions
1. Make the steak rub: In a small bowl, combine all the ingredients except the steaks and butter. Rub the mixture all over the steaks.
Let stand at room temperature while building the fire.
2. Build a hot charcoal fire.
3. Cook the steaks on a lightly oiled grill, basting occasionally with the melted butter, until the undersides are well browned, about 4 mins. Turn and continue cooking and basting for about 4 more mins for rare meat. (One way to tell the doneness of steak is to press it--the softer the steak feels, the rarer it is. Medium steak will give slightly, and well-done meat is firm.) NOTE: The steaks can be cooked over high heat on a gas grill.
Makes 6 servings from Tom Perini of Perini's Steak House of Buffalo Gap, TX.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-09-95 (85) Cooking