Rub a Dub T Bones
Fire up your grill and get ready to indulge in the ultimate steak experience with this "Rub a Dub T Bones" recipe! Perfectly seasoned with a bold and smoky homemade spice rub featuring smoked paprika, garlic powder, and a hint of cayenne, these T-bone steaks are deeply flavorful and irresistibly juicy. A quick olive oil massage ensures every spice clings to the meat, while high-heat grilling creates that coveted charred crust in minutes. Finished with a squeeze of fresh lemon juice for a zingy contrast, this recipe delivers steakhouse-quality flavor right from your grill. Ready in just 25 minutes, these succulent T-bones are ideal for summer barbecues or cozy steak nights. Pair with grilled veggies and baked potatoes for a crowd-pleasing feast!
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Recipe Information
Ingredients
- 4 pieces T-bone steaks
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Onion powder
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Cayenne pepper
- 1 teaspoon Fresh thyme leaves (optional)
- 4 pieces Lemon wedges
Instructions
Take the T-bone steaks out of the refrigerator at least 30 minutes before cooking to allow them to come to room temperature.
In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, onion powder, ground cumin, and cayenne pepper. Add fresh thyme leaves if using to elevate the flavor.
Rub both sides of each T-bone steak with olive oil. This helps the spice rub adhere and keeps the steaks moist during cooking.
Generously season each steak with the spice mixture, ensuring you coat both sides evenly. Pat the rub lightly into the meat with your hands.
Preheat your grill on high heat for about 10 minutes. If using a stovetop grill, heat it on medium-high to high heat.
Place the T-bone steaks on the hot grill. Sear them for 4-5 minutes on one side without moving them. Flip the steaks and sear the other side for an additional 3-5 minutes, depending on your desired level of doneness. Use an instant-read thermometer to check the internal temperature (125°F for rare, 135°F for medium-rare, 145°F for medium).
Once cooked to your liking, remove the steaks from the grill and let them rest on a cutting board for 5-10 minutes. Resting allows the juices to redistribute, making the steaks even more succulent.
Serve the T-bone steaks hot with a squeeze of lemon juice over the top for brightness. Pair with your favorite sides, such as grilled vegetables or a baked potato.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 494 mg | 21% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
