Pioneer Woman Cajun T-Bone Steaks

Pioneer Woman Cajun T-bone steaks are a smoky, crusty grilled dinner with garlic powder, paprika and cayenne that comes together in 1 hour. This easy grilled steak dinner fits Father's Day, backyard summer cookouts and dinner parties, since the bold rub does all the flavor work.

Let the rubbed steaks sit at room temperature for 30 minutes before they hit the grill, because that rest lets the spices cling and the meat cook evenly. Skip it and the cold center lags behind the charred outside.

Everything in the spice blend goes on the steaks, so the crust gets a real kick of cayenne and paprika instead of a light dusting. Resting the meat on a rack over a baking sheet also keeps the rub from turning gummy underneath.

Pioneer Woman Cajun T-Bone Steaks

0.0 from 0 votes

Course: DinnerCuisine: American, CajunDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

13

minutes

Calories

620

kcal

A thick spice crust chars into dark grill marks while the center stays pink and juicy. A 10 minute rest before slicing keeps the juices in the meat.

Ingredients

• 2 tbsp. garlic powder
  

• 2 tbsp. paprika
  

• 2 tbsp. kosher salt
  

• 2 tbsp. black pepper
  

• 1 tsp. cayenne pepper
  

• 3 T-bone steaks (1 to 1 1/2 inches thick; 1 to 1 1/2 pounds each)
  

• Vegetable oil, for the grill
  

Directions

• Mix the rub: Combine 2 tablespoons garlic powder, 2 tablespoons paprika, 2 tablespoons kosher salt, 2 tablespoons black pepper and 1 teaspoon cayenne pepper in a small bowl. Stir until the color is even.
• Season the steaks: Set 3 T-bone steaks on a rack over a baking sheet, then sprinkle the spice mixture on both sides, using all of it. Let them sit at room temperature for 30 minutes and up to 1 hour.
• Heat the grill: Preheat a grill to medium high. Lightly oil the grates with vegetable oil so the crust doesn't stick.
• Grill the first side: Place the steaks on the grill, cover and cook for about 6 minutes. They're ready to flip once dark grill marks form and they release easily from the grates.
• Flip and finish: Flip the steaks and keep cooking for 5 to 7 more minutes. A thermometer in the center should read 125°F for medium rare.
• Rest and slice: Move the steaks to a cutting board and let them rest for 10 minutes. Then slice and serve while the juices are still in the meat.

Tools for this recipe

• ThermoPro instant-read thermometer, OXO 12-inch locking tongs, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I cook these steaks indoors?

A grill pan on the stovetop works well, so you can skip the outdoor grill on a hot day. Get it very hot first and turn on the vent, because the cayenne and paprika throw off some smoke.

How long do leftover Cajun steaks keep?

Wrap leftover slices well and keep them in the fridge for up to 3 days. Reheat gently or eat them cold over a salad, since high heat will push the meat past medium rare.

Can I season the steaks the night before?

You can rub them a few hours ahead and keep them in the fridge, which gives the salt more time to season the meat. Pull them out about 30 minutes before grilling so they lose the chill.

What can I use if I don't have a meat thermometer?

Press the center of the steak with your finger: medium rare feels soft with a little spring back. A thermometer is still the safest bet, though, since thick T-bones are easy to misjudge.

What's the most common mistake with thick T-bone steaks?

Skipping the rest after grilling is the big one, because slicing right away lets the juices run onto the board. Give the steaks the full 10 minutes and the slices stay moist.