Ron's T-bone Steak Seasoning

The Big Green Egg Ceramic Cooker Ron’s Steak Seasoning
Everyone that has tried Ron’s steaks grilled on our Big Green Egg will tell you that they rival the steaks at the best steak houses. He usually uses the thickest T-bone he can get, at least 1 1/2'” thick. He takes them out of the refrigerator a half hour before he fires up the grill to let them come to room temperature and rubs in his seasoning. As soon as he takes them off the grill he puts butter on the top, making sure the entire surface is covered. He lets the steaks rest for 5 – 10 minutes before eating. Since I'm a vegetarian, we also fire roast vegetables. I have to admit the steak smells wonderful.		Total Time: 60 min Serves 2
2 T-bone steaks, at least 1 ½’ thick	Remove from refrigerator ½ hour to an hour before grilling. Apply the mixture below
2 teaspoons salt 1 teaspoon paprika 1 teaspoon garlic powder ½ teaspoon ground black pepper ½ teaspoon ground mustard ½ teaspoon onion powder ½ teaspoon coriander ½ teaspoon turmeric ¼ teaspoon white pepper ¼ teaspoon cayenne pepper	Mix ingredients in a small bowl and sprinkle liberally on steaks. Grill until internal temperature reaches desired wellness. Rare = 120 – 125 degrees Medium rare = 130 – 135 degrees Medium = 140 – 145 degrees Medium well = 150 - 155 degrees Well done = 160 and above