Tucson T-Bones Barbecue Recipe
The world’s foremost BBQ identity, Steven Raichlen, shares his lip smacking Tucson T-Bones recipe from his book, The Barbecue Bible.
- 2 teaspoons ground ancho chili powder
- 2 teaspoons course salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon mustard powder
- 4 x 340g T-bone steaks (each at least 3cm thick)
- ½ cup best quality extra virgin olive oil
- 4 jalapeños, thinly sliced (do not seed)
- 4 cloves garlic, peeled and thinly sliced
- ½ cup fresh cilantro leaves, chopped
- 1 cup mesquite chips, soaked in water to cover for 1 hour, then drained.
In a small bowl, combine the chilli powder, salt, oregano, cumin, garlic powder, black pepper and mustard powder. Set up your BBQ for Direct grilling and prepare for high heat. Toss the mesquite chips on the coals.
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 2 minutes, then rotate the steak a quarter turn to create an attractive crosshatch of grill marks; grill for 1 or 2 minutes more. Turn the steak over and grill for about 2 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 145º 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 a frying pan placed on the grill plate. Add the jalapeños, garlic and cilantro and cook until fragrant and just beginning to brown (approx. 2 minutes). Spoon this mixture over the steaks and serve at once.