Rock's T-Bone Steaks

Rock's T-Bone Steaks

79 Reviews 13 Pics
  • Prep

    8 m
  • Cook

    7 m
  • Ready In

    15 m
Rocky
Recipe by  Rocky

“This seasoning makes any steak awesome. This is the best. It doesn't overpower the steak. I can't eat a steak out anymore because I always compare it to this seasoning.”

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Ingredients

Adjust Servings

Original recipe yields 4 t-bone steaks

Directions

  1. Preheat an outdoor grill for high heat, and lightly oil the grate. Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
  2. Rub the steaks on all sides with the seasoning mixture. Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

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Reviews (79)

Rate This Recipe
dcq2
70

dcq2

We've tried this steak rub three times now, and tonight was the best.... the first couple of times I used the full amount of salt, and tonight I cut both the salt and turmeric in half. Be sure to apply the rub just before grilling. If you leave it on too long, the flavor gets too strong, and the meat loses it's juice. Thanks, Rocky... the best steak we've had all year!

Jillian
66

Jillian

This steak rub Rocks! I cut the recipe in half for two good sized T-bones and it was perfect. I did use half the amont of salt though. It had just the right amount of spice and we melted a little butter over top of them when they came off the grill. I don't think any steakhouse could have compared. This is a definite keeper - these went great with grilled onions and Leslie's Saltly Grilled Potatoes from this site. Thanks Rocky.

Spunky Buddy
46

Spunky Buddy

I looked at the ingredients and tried to imagine what this would taste likeā€¦I had no idea. It just looked interesting. After pulling the steak off the grill, letting it sit for five minutes and tasting it all I can say is, this is absolutely wonderful, a fantastic complement to steak on the grill. The rub enhanced that beef flavor a man looks for without being overpowering. I would make one adjustment. As some reviewers who preceded me indicated, I would cut back on the salt. Beyond that, this is something I will use again, and often. Special note: for those of you who love strip steaks and your significant other likes tenderloin, using a porterhouse and cutting the tenderloin off, cooking it separately (as shown in my photo), is an easy way to satisfy different tastes and different cooking temperatures.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 929 cal
  • 46%
  • Fat
  • 43.9 g
  • 68%
  • Carbs
  • 2.5 g
  • < 1%
  • Protein
  • 123 g
  • 246%
  • Cholesterol
  • 258 mg
  • 86%
  • Sodium
  • 2667 mg
  • 107%

Based on a 2,000 calorie diet

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