Grilled T-Bone Steaks with Chili Rub

This rubs me right...

It seems each year as the seasons change, so does my desire to create another tasty steak rub. I'm not sure why, they tell me I cook a pretty mean steak (meaning flavorful) and I have posted a few recipes previously of my western style grilling, Cowboy Sugar Rubbed Steaks, my Seasoning Rub for steaks, and even my favorite bourbon marinade.

Now I came about a swell sale on steaks and I knew this was no time to mess anything up, not with the price of meat. So I went about formulating the rub the other day, in the kitchen mixing away a bowl of spices, and I got this questionable look. 'Working on a new steak rub.' I said. The look turned to somewhat a frown and without a word; quickly it left the kitchen along with the person. I knew that look though, it was the same one I get when I reinvent recipes that some in the household think should not be meddle with, even going as far as telling me last month, "I just don't get it, you make the best meatloaf in the world and yet here you are changing it up." I guess there are only a few out there who understands about blogging and the desire to create. It ain't easy being me...

This year my desire ventures further south, across the border I guess for a taste of a charred steak a la parrila, seasoned with the spices and flavors of Mexico with a rewarding balance of sweet heat and slight essence of limon. I chose a T-Bone as that is what was on sale, and it did just fine in holding the flavor of the rub and baste over a moderate high heat fire to achieve that desired charred outside crust yet still allowing the inside to remain tender, juicy and pink. Go ahead, fire up the grill; you'll be glad you did with this one. Enjoy!

Chili Rub for Grilling Steaks

1 teaspoon Ancho chili powder
1/2 teaspoon chili powder
1/2 teaspoon sweet paprika
1/2 teaspoon granulated garlic
1 tablespoon sugar
1/8 teaspoon cayenne
1/8 teaspoon ground cumin
1/8 teaspoon Mexican oregano
1/4 teaspoon course black pepper
1/4 teaspoon sea salt
juice of 1 large Mexican or Key lime
2 tablespoons Worcestershire sauce
1 tablespoon cooking oil

Mix the dry ingredients together and sprinkle rub into the meat. Place in a pan and let rest for at least 2 hours.

Mix the wet ingredients in a bowl and sprinkle onto the meat and immediately get to cooking. Use the liquid as a baste during cooking.