Grilled Texas T-Bone Steaks with Charred Onion Ring

Name: Grilled Texas T-Bone Steaks with Charred Onion Rings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mesquite or hickory chips; 4 garlic cloves, coarsely chopped; Kosher salt; Four 1-pound T-bone steaks, about 1 1/4 inches thick; 2 tablespoons ancho chile powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon freshly ground pepper; 2 tablespoons Tabasco sauce; 2 tablespoons Worcestershire sauce; 2 large sweet onions, such as Vidalia or Walla Walla, each cut crosswise into four 1-inch slices; 2 tablespoons pure olive oil; Vegetable oil, for the grill; Lime wedges, for serving

Servings: persons

2 cups mesquite or hickory chips
4 garlic cloves, coarsely chopped
Kosher salt
Four 1-pound T-bone steaks, about 1 1/4 inches thick
2 tablespoons ancho chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
2 tablespoons Tabasco sauce
2 tablespoons Worcestershire sauce
2 large sweet onions, such as Vidalia or Walla Walla, each cut crosswise into four 1-inch slices
2 tablespoons pure olive oil
Vegetable oil, for the grill
Lime wedges, for serving

1
Soak the mesquite chips in water for 30 minutes and drain.
2
On a cutting board, sprinkle the garlic with a pinch of kosher salt and crush with the side of a knife until a smooth paste forms.
3
Lay the steaks in a large, shallow baking dish.
4
Rub both sides of the steaks with the garlic paste.
5
In a small bowl, combine the chile powder with 2 teaspoons of salt, the cumin, oregano and pepper.
6
Sprinkle half of the rub on both sides of the steaks.
7
In another small bowl, combine the Tabasco with the Worcestershire sauce and spoon over the steaks; then pat the liquid into the spice rub so it forms a paste.
8
Refrigerate the steaks for 30 minutes or for up to 4 hours.
9
Light a grill.
10
Thread the onion slices onto skewers and brush with the olive oil, then sprinkle both sides with the remaining spice rub.
11
If using charcoal, scatter the wood chips over the coals.
12
If using a gas grill, place the chips in the smoker box or on a 12-inch square of foil; fold the foil into a 6-inch square and poke 12 holes in the top.
13
Place the package near the flames and heat until smoking.
14
Lightly brush the grate with vegetable oil.
15
Set the steaks on the grill and cook over a medium-hot fire for 4 to 6 minutes per side for medium rare.
16
Grill the onion slices until tender and nicely charred, 6 minutes per side.
17
Transfer the steaks to plates and serve with the onion rings and lime wedges.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups mesquite or hickory chips, 4 garlic cloves, coarsely chopped, Kosher salt, Four 1-pound T-bone steaks, about 1 1/4 inches thick, and more.

Yes, Grilled Texas T-Bone Steaks with Charred Onion Rings falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Texas T-Bone Steaks with Charred Onion Rings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions