Hellfire Steaks

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in

By Steven Raichlen

Published 2001

  • About


  • 4 T-bone steaks (1 inch thick; about 12 ounces each)
  • Coarse salt and black pepper


  1. Place the steaks on a plate and sprinkle on both sides with salt and plenty of pepper and the dry mustard, patting the spices onto the meat with a fork. Drizzle the Tabasco sauce over the steaks, again patting it on with a fork. Let the meat sit while you preheat the grill.
  2. Set up the grill for direct grilling ( for char