Grilled T-bone steak on the barbecue

Name: Grilled T-bone steak on the barbecue
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 to 2
Cuisine: Québécoise
Ingredients: 1 T-bone steak, 1½ to 2 inches (4 to 5 cm) thick; 1 tbsp (15 ml) olive oil; Olive oil or vegetable oil, for the grill; ¼ cup (60 ml) brown sugar, sifted; 2 tbsp (30 ml) smoked paprika; 1 tbsp (15 ml) salt; 1 tbsp (15 ml) regular paprika; 1 tbsp (15 ml) ground black pepper; 1 tbsp (15 ml) dried oregano; 2 tsp (10 ml) garlic powder; ½ tsp (2.5 ml) dry mustard; ¼ tsp (1.25 ml) cayenne pepper (or more, to taste)

Preparation 10 min
Cooking 8 min
Servings 1 to 2
Freezing I do not suggest

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T-Bone

1 T-bone steak, 1½ to 2 inches (4 to 5 cm) thick
1 tbsp (15 ml) olive oil
Olive oil or vegetable oil, for the grill

Dry rub

¼ cup (60 ml) brown sugar, sifted
2 tbsp (30 ml) smoked paprika
1 tbsp (15 ml) salt
1 tbsp (15 ml) regular paprika
1 tbsp (15 ml) ground black pepper
1 tbsp (15 ml) dried oregano
2 tsp (10 ml) garlic powder
½ tsp (2.5 ml) dry mustard
¼ tsp (1.25 ml) cayenne pepper (or more, to taste)

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Preparation

Remove the steak from the refrigerator 30 to 60 minutes before cooking to bring it to room temperature, since meat at room temperature cooks much more evenly.
In a bowl, mix all the dry rub ingredients together, breaking up any brown sugar clumps with the back of a spoon.
Brush the steak with olive oil on both sides, then generously sprinkle the dry rub (about 2 tbsp per side, or more to taste) and massage it into the meat to coat well.
Preheat the barbecue to maximum temperature and oil the grates. Place the steak on the grill, close the lid and grill for 2 minutes. Rotate the steak 45° and continue for 2 more minutes to form a beautiful crosshatch.
Flip the steak and repeat on the other side: 2 minutes, then rotate 45° and 2 more minutes, until the internal temperature reaches 130 to 132°F (54 to 55°C) for medium-rare.
Place the steak on a cutting board, cover with aluminum foil and let rest for 5 minutes (the temperature will rise a few degrees during resting). Slice the meat along the bone, then serve.