4 T-bone steaks (12 to 16 ounces each and 1 inch thick)
2 tablespoon extra virgin olive oil
2 limes (cut into wedges (optional))
2 teaspoon kosher salt
1 1/2 teaspoon pure chile powder
1 1/2 teaspoon granulated onion
3/4 teaspoon granulated garlic
1/2 teaspoon Paprika
1/2 teaspoon dried marjoram
1/4 teaspoon ground cumin
1/4 teaspoon Fresh ground black pepper
1/8 teaspoon ground cinnamon
1. In a small bowl combine the dry ingredients to form a rub
2. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with the oil and then evenly coat with the rub, gently pressing the spices into the meat. Grill over direct high heat (450°F to 550°F) until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat).
3. Transfer the steaks to a work surface and let rest for 3 to 5 minutes before carving. Serve warm with the lime wedges, if desired.
Keep the lid closed as often as possible during grilling.