Old World T-Bones

05TBoneAspPotPlatebfLOOld World 3rd Street seasoning, that is.

Well… unless you shop at The Spice House in Evanston, where it’s called Old World Central Street.

Irregardless, this makes for a fine spice rub on a steak – such as this lovely, lucky t-bone – and since it’s salt-free, I get to control how much and what type of salt I want on my steak. I like that.

Almost as much as I like this seasoning.

•2 t-bone steaks (or your favorite cut)
•1 tbsp cooking oil (I used canola)
•2 tsp Salt-Free Old World 3rd Street
– about one teaspoon per pound
•Sea salt, to taste (1/2 tsp)
•Freshly ground black pepper (1 tsp)
-my favorite is Tellicherry

03SteaksRubbfLOCombine the spice blend with the salt and pepper in a small bowl.

Arrange the steaks on a platter and drizzle both sides with the oil.

Rub half of the seasoning into one side of the meat, then turn over and repeat with the remaining seasoning on the back side.

Let the steaks rest at room temperature for thirty minutes, then heat your grill.

04AsparagusGrillbfLOArrange the steaks on the hot grill and leave in place for about seven minutes, then turn them over and grill for four to seven more minutes, depending on the thickness of the steak and how well-done you like it. Remove the steaks to a platter, cover loosely with foil, and let rest for five minutes.

Which was just enough time to toss some trimmed and skinned asparagus in olive oil, sea salt, Tellicherry pepper and lemon slices and give them their turn on the grill – this grill pan works a treat.

Add a baked potato and you’ve got one fine dinner.

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