2 to 4 Chairman’s Reserve® beef t-bone or porterhouse steaks, cut 1 inch thick (about 2 to 4 pounds)
Salt, to taste
2 tablespoons chili powder
2 tablespoons packed brown sugar
1 tablespoon ground cumin
2 teaspoons minced garlic
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
1. Combine BBQ Rub ingredients; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired.
Recipe and Photo courtesy of Beef Checkoff