A good T-bone steak doesn’t need much, but to give it a little boost, Justin Chapple rubs it with a mixture of brown sugar, coriander, cumin, paprika and salt for even more delicious flavor.
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Two 1 1/2-inch-thick T-bone steaks (2 1/2 pounds)
Smoky Spiced Sugar Rub (see Note)
Extra-virgin olive oil, for brushing
Flaky sea salt and cracked pepper, for sprinkling
How to Make It
Sprinkle the steaks generously all over with the rub and let stand for 15 minutes. Light a grill and oil the grate. Grill the steaks over moderately high heat, turning once, until lightly charred, about 4 minutes per side for medium-rare. Let rest on a carving board for 5 minutes. Sprinkle with salt and pepper and serve.