Grilled Texas T-Bone Steaks With Charred Onion Rings

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2 cups mesquite or hickory chips

4 garlic cloves, coarsely chopped

Kosher salt

Four 1-pound T-bone steaks, about 1 1/4 inches thick

2 tablespoons ancho chile powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon freshly ground pepper

2 tablespoons Tabasco sauce

2 tablespoons Worcestershire sauce

2 large sweet onions, such as Vidalia or Walla Walla, each cut crosswise into four 1-inch slices

2 tablespoons pure olive oil

Vegetable oil, for the grill

Lime wedges, for serving

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