Jess Pryles

Texas T-Bone Steak (with jalapeño and garlic)

texas t-bone steak
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A hint of spice and some punchy Tex-Mex flavors make this Texas T-Bone lone star-sized in taste.

There’s a lot to be said for simple seasoning on a steak, and most of the time I’ll choose salt and nothing else. They say variety is the spice of life, and in some ways, spicing up the variety of your steaks can do your palate some good!

perfectly pink steak slices

In addition to my own rub, Hardcore Carnivore Black,  I love this Tex-Mex inspired steak rub over a giant Texas-sized T-bone. The jalapeno gives it just the right kick, and is mellowed by the very indulgent addition of quality butter for the pan fry.

You can find jalapeno powder in some grocery and many specialty stores, or you could always make your own with this handy video.

tbone steak seared in cast iron skillet

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Print Recipe

Texas T-Bone Steak (with jalapeño and garlic)

If you can’t find jalapeno powder, you can make your own.

Serves 2

Ingredients

  • 2 x T-Bone steaks, minimum 1" thick each
  • 1/2 teaspoon jalapeno powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • 1-2 tablespoons butter
  • salt to taste

Instructions

  1. In a bowl, combine jalapeno powder, garlic and cumin, stir to combine.

  2. Place a cast iron or heavy based skillet over a medium-high flame to heat up. Place the butter into the skillet to melt.

  3. While the butter is melting, season the T-bones generously on both sides with salt, then season again with the spice blend.

  4. Once the pan is hot and the butter is bubbling, place the steaks in to cook, turning every 30-60 seconds. Use a spoon to collect the hot melted butter and scoop it repeatedly over the tops of the steaks to help baste and cook.

  5. Continue this process until the steak has reached your desired level of doneness.

  6. Remove from pan and rest under foil at least 10 minutes before slicing and enjoying.

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She’s a cook, author, and TV personality specializing in the field of meat, with a particular expertise in beef. She’s also a respected authority on live fire cooking and BBQ. Born in Australia, she now resides in Austin, Texas.

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