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

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