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Southwestern T-Bone

George Bryant
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 2


  • 2 T-Bone steaks
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons de arbol chili
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • extra virgin olive oil


  • Preheat your grill on high heat
  • In a mixing bowl, combine the garlic, chili, cumin, de arbol chili, pepper, and salt and mix well
  • Make sure you let your steaks sit at room temperature for at least 30 minutes before attempting to cook
  • Rub the outside of your steaks with extra virgin olive oil and then generously apply your dry rub to all sides of your steaks
  • You can use them immediately or let them sit at room temperature covered for up to an hour to let your rub sink in
  • 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
  • After 6 Minutes flip your steaks and close the lid again quickly to keep the heat in
  • 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
  • Serve with a side of grilled cauliflower and Enjoy