Wine Pairing: 2006 Anoro Malbec
- 2 tsp ancho chile powder
- 1 1/2 tsp ground cumin
- 1 tsp hot paprika
- 1 tsp garlic powder
- Kosher salt and freshly ground pepper
- 2 T-Bone steaks, cut 1 inch thick (3 1/4 pounds total), at room temp.
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.