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Grilled Loin Steak with BBQ Rub

May 16, 2019 by McLaughlin Farm

This could be called beef at its best. A simple rub including chili powder, garlic and brown sugar adds that special touch.

Grilled Loin Steak with BBQ Rub

Ingredients

  • 2 to 4 McLaughlin Farm Porterhouse, T-Bone, or Strip Steaks cut 1½ inch thick
  • Coarse Salt

BBQ Rub

  • 2 tablespoons chili powder
  • 2 tablespoons packed brown sugar
  • 1 tablespoon ground cumin
  • 2 teaspoons minced garlic
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground red pepper

Instructions

Thaw steak(s) in refrigerator 1-2 days.

Combine BBQ Rub ingredients; press evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals or medium heat on preheated gas grill. Grill, covered, about 4 minutes per side. With an instant thermometer, check the temperature and pull steaks off at 125°F. Do not overcook.

Let steaks rest for 5 to 10 minutes, covered. As they rest, the temperature will rise to 135°F for medium rare. Remove bones and carve steaks across the grain, into thin slices. Season with coarse salt, as desired.

Notes

Recipe adapted from Beef It’s What’s for Dinner

Filed Under: Loin Steaks: Porterhouse, T-Bone, Strip, Tenderloin & Sirloin, Steaks

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