For the Steaks
- 2 T-bone steaks, 1 1/4 - 1 1/2 inches thick
- 3 tablespoons olive oil
For the Hickory Steak Seasoning
- 3 tablespoons hickory smoked salt
- 2 tablespoons black pepper
- 2 tablespoons granulated onion
- 2 tablespoons garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground mustard
Using a basting brush , brush steaks with olive oil on both sides.
Combine hickory smoked salt, pepper, granulated onion and garlic, paprika, red pepper flakes and ground mustard in a medium-size bowl.
Hot TipMix with fingers to break up any lumps.
Generously apply to both sides of the steaks. Let the t-bones come to room temperature, about 30 minutes.
Hot TipCold meat contracts and toughens when place onto hot grill grates. Grilling your steak at room temperature results in more tender meat.
Preheat your grill to 500°F.
Place steaks on the grill and close the lid. Cook to desired doneness, 5 to 8 minutes per side.
Hot TipRare 125°F | Med-Rare 130°F | Medium 140°F | Med-Well 150°F | Well 160°F
Remove steaks from grill. Let rest for 10 minutes before serving.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
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