Different cuts of meat with the Wisconsin Beef Council

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MADISON, Wis. (WMTV) -- Angie Horkan with the Wisconsin Beef Council explains the different cuts of meat you can grill up this summer.

Grilled T-Bone Steaks with BBQ Rub

Ingredients:
2 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 2 pounds)

BBQ Rub:
2 tablespoons chile powder
2 tablespoons packed brown sugar
1 tablespoon ground cumin
2 teaspoons minced garlic
2 teaspoons apple cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper

Cooking:
1. Combine BBQ Rub ingredients; press evenly onto beef T-Bone Steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired.
Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.