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.