2 T-bone steaks, cut 1 inch thick (3 1/4 pounds total), at room temperature
Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of salt and 1 teaspoon of pepper. Season the steaks with the spice rub. Grill over moderate heat for 8 minutes per side for medium-rare; transfer to a work surface and let rest for 5 minutes before serving.
Try a berry-inflected, peppery Argentinean Malbec.