Non-traditional seasoning for steaks

I enjoy a great, traditional (kosher salt and fresh cracked black pepper) steak just as much as anyone else. But every once in a while, I like to do something different with seasonings.

Thought I'd share (taken from Food & Wine Magazine).

Seasonings work great on a large Porterhouse or T-Bone (at least 1.5 inches thick, preferably 2 inches thick).



Spice-Rubbed T-Bone Steaks

2 tsp ancho chile powder
1 1/2 tsp ground cumin
1 tsp hot paprika
1 tsp garlic powder
kosher salt and cracked pepper

Steaks at room temperature.

Grill over moderate heat for 7 to 8 minutes, per side for medium rare. Transfer to work surface and let rest for 5 minutes before carving in.



I truly love the flavor and often get compliments when I cook steaks "differently."