Maple and chili–broiled t-bone steak

Total Time
15 min
5 min
10 min
Sweet maple syrup and smoky chipotle peppers in adobo sauce combine to put a flavorful twist on a popular cut of steak in this entrée. Broiling is a quick—and often overlooked—method for cooking steaks; this recipe is ready in just 15 minutes. It allows you to cook on a high temperature, creating a stellar sear without overcooking or charring the meat. Be sure to pay close attention to the thickness of your steaks as that will impact your cooking time. Keep in mind that the steak will continue to cook internally even after you pull it from the broiler. Be sure to let the meat rest before slicing into it so that the flavorful juices can redistribute in the steak.


Canned chipotle peppers in adobo sauce

1 item(s), minced

Maple syrup

2 Tbsp


2 clove(s), minced


½ medium, grated zest only

Table salt

1 tsp

Chili powder

1 tsp

Ground cumin

1 tsp

Onion powder

1 tsp

Uncooked lean and trimmed T-bone beef steak

2 pound(s), 1 inch thick, trimmed


  1. To make the rub, stir together all the ingredients except the steak in a small bowl. Rub the chipotle mixture on both sides of the steak. Put the steak on a plate; cover and refrigerate at least 1 hour or up to 6 hours.
  2. Spray the broiler rack with nonstick spray and preheat the broiler.
  3. Place the steak on the broiler rack and broil 4 inches from the heat until an instant-read thermometer inserted into the side of the steak registers 145°F for medium-rare, about 8 minutes on each side. Transfer the steak to a cutting board and let stand 5 minutes. Cut the steak into 8 portions. Yields 1 piece steak per serving.