© William Meppem
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Serves : 4

The true secret to grilling the perfect steak is choosing the right cut. You can't beat a T-bone, which is actually two steaks in one: a flavorful New York Strip and a meltingly tender piece of filet mignon. A T-bone can also handle assertive seasonings such as the spicy rub used here. Plus: More Grilling Recipes and Tips

How to Make It

Step 1    

Soak the mesquite chips in water for 30 minutes and drain. 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.

Step 2    

Lay the steaks in a large, shallow baking dish. Rub both sides of the steaks with the garlic paste. In a small bowl, combine the chile powder with 2 teaspoons of salt, the cumin, oregano and pepper. Sprinkle half of the rub on both sides of the steaks.

Step 3    

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. Refrigerate the steaks for 30 minutes or for up to 4 hours.

Step 4    

Light a grill. Thread the onion slices onto skewers and brush with the olive oil, then sprinkle both sides with the remaining spice rub.

Step 5    

If using charcoal, scatter the wood chips over the coals. 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. Place the package near the flames and heat until smoking. Lightly brush the grate with vegetable oil.

Step 6    

Set the steaks on the grill and cook over a medium-hot fire for 4 to 6 minutes per side for medium rare. Grill the onion slices until tender and nicely charred, 6 minutes per side. Transfer the steaks to plates and serve with the onion rings and lime wedges.

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