Try this T-Bone Steak Rub recipe, or contribute your own.
- Carbohydrate 1.386582421875 g
- Cholesterol 108.24 mg
- Fat 30.001181328125 g
- Fiber 0.610085172794759 g
- Protein 32.49399625 g
- Saturated Fat 12.0548709921875 g
- Serving Size 1 1 Serving (166g)
- Sodium 82.941109375 mg
- Sugar 0.776497249080241 g
- Trans Fat 3.91373960937501 g
- Calories 412 calories
Step-by-step
- Preheat an outdoor grill for high heat and lightly oil the grill.
- Stir all ingredients together in a small bowl.
- Rub the steaks on all sides.
- Cook on preheated grill to desired degree of doneness, 3 to 3 1/2 minutes per side for medium rare.
Dry rubs containing ground spices like turmeric and coriander undergo complex Maillard reactions when exposed to intense heat, creating a deeply savory crust that contrasts with the tender interior of the meat. Paprika provides both color and mild sugar content that caramelizes quickly over open flames, while the fine powders of garlic and onion distribute evenly to coat every micro-crevice of the muscle fibers. Allowing the seasoned meat to rest for thirty minutes before cooking draws the salt inward through osmosis, effectively seasoning the interior rather than just the surface layer.
Evaluating Doneness by Touch
Grillers lacking an instant-read thermometer can accurately gauge internal temperature by comparing the resistance of the meat to the palm of the hand. Pressing the index finger against the thumb creates tension in the fleshy base of the thumb, which closely mimics the springy resistance of a medium-rare steak cooked for roughly three and a half minutes per side. Touching the middle finger to the thumb produces a firmer sensation comparable to medium doneness, while the ring finger alignment corresponds to medium-well. Utilizing this tactile feedback prevents piercing the muscle tissue prematurely, which would otherwise allow valuable moisture to escape onto the hot grill grates.
- Pat the steaks thoroughly dry with paper towels before applying the spice blend to ensure proper adhesion.
- Maintain a hot grill zone to sear the exterior quickly without overcooking the tenderloin section adjacent to the bone.
- Let the cooked steaks rest for five minutes on a warm cutting board to allow internal juices to redistribute evenly.
