cup wood chips, preferably mesquite, soaked for 1 hour in water to cover, then drained
Serving Size: 1 (25) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 311 g97 %
Total Fat 34.6 g53 %
Saturated Fat 4.8 g23 %
Cholesterol 0 mg
Sodium 1179.1 mg
Dietary Fiber 1.4 g5 %
Sugars 0.6 g2 %
Protein 1 g
Place steak in an oval baking dish.
Make the rub: combine the salt, pepper, chili powder, mustard, oregano, garlic powder, cumin, and cinnamon in a small bowl; stir to mix or use your fingers to mix.
Sprinkle rub all over the steak on both sides, patting it onto the meat with your fingertips.
Make the cilantro-serrano oil: heat olive oil in a small pan over medium heat; add in the cilantro, serranos, and garlic; cook until fragrant, about 2 minutes; do not let garlic brown; remove pan from heat.
Set up grill for direct grilling using a two-zone fire (for gas grill—preheat half or two out of three of the burners to desired temperature; leave the rest turned off, this gives you a hot zone for grilling and a cooler zone for dodging the flames or resting the meat).
For gas grill—place all the wood chips in the smoker box and run the grill on high until you see smoke, then lower one burner to medium.
When ready to cook, brush and oil the grill grate; arrange steak on the grate over the hot zone, placing it on a diagonal to the bars.
Grill for about 2 minutes, then move the steak to the medium zone, rotating it a quarter turn to create crosshatch grill marks; let grill for 6-8 minutes longer.
Turn the steak over, placing it over the hot zone of the grill and on a diagonal to the bars.
Let this side sear for 2 minutes, then move the steak to the medium zone, rotating it a quarter turn; let steak continue to grill until cooked to taste, 6-8 minutes for medium-rare.
Brush the top of the steak with some of the cilantro-serrano oil as it cooks.
Transfer the grilled steak to a deep platter and pour the remaining cilantro-serrano oil over it.
Let steak rest for about 3 minutes, turning it several times in the oil to baste both sides.
To carve and serve—cut the two steaks off either side of the T-bone; cut each crosswise into ¼ inch thick slices; pour the juices in the platter over the slices and serve at once.