Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 103 :: Make No Mis-Steak
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Source: Adapted from The Barbecue Bible by Steven Raichlen (Workman, 2008)
Method: Direct Grilling
Category: Meat
For the rub:

2 teaspoons ground ancho chili powder
2 teaspoons coarse salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon mustard powder

4 12-ounce T-bone steaks (each at least 1-1/4 inches thick and 12 to 14

1/2 cup best quality extra virgin olive oil
4 jalapenos, thinly sliced (do not seed)
4 cloves garlic, peeled and thinly sliced
1/2 cup fresh cilantro leaves, choppe

Other Items Needed:
1 cup mesquite chips or chunks, soaked in water to cover for 1 hour, then

In a small bowl, combine the chili powder, salt, oregano, cumin, garlic powder, black pepper, and mustard powder.

Set up your grill for direct grilling and preheat to high. Toss the mesquite chips on the coals or put them in your grills smoker box.

Season the steaks generously on both sides with the rub. Brush and oil the grill grate. Arrange the steak on the grate placing it on a diagonal to the bars. Grill for about 3 - 4 minutes, then rotate the steak a quarter turn to create an attractive crosshatch of grill marks; grill for 1 to 2 minutes more. Turn the steak over and grill for about 3 minutes, then rotate a quarter turn and finish cooking to the desired doneness. The internal temperature when read on an instant read meat thermometer should be 140 to 145 degrees F for medium-rare.

Transfer the steaks to a warm platter or plate and keep warm.

Meanwhile, heat the olive oil almost to smoking in frying pan on the grills side burner. (If you dont have a side burner, do this on your kitchen stovetop.) Add the jalapenos, garlic, and cilantro and cook until fragrant and just beginning to brown, 2 minutes. Spoon this mixture over the steaks and serve at once
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