1. T-Bone Steak with Garlic and Rosemary Recipe
The secret to cooking the perfect T-bone steak (or any steak), is to combine pan searing with an oven finish. This gives you a slightly crusted outside with a juicy tender inside. The oven is better at providing indirect heat while searing gives you the grilled and slightly charred edge.
– 2 16 ounce bone in t-bone steaks
– 1 tablespoon extra virgin olive oil
– 1 sprig of fresh rosemary, removed from stem
– 2 tablespoons butter
– 2 cloves garlic, minced
– Salt and pepper to taste
Preheat the oven to 415°. Remove steaks from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper. The more the better.
Add olive oil, butter, garlic and rosemary to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot while simmering garlic and herbs. Place the T-bone face down and sear undisturbed for 2 minutes. Flip the and sear for an additional 2 minutes. This will give your steaks a nice seared edge.
Immediately transfer your skillet directly to the oven skillet may be hot, handle with oven mitts. For rare, bake for 1-2 minutes. Medium rare, 2-3 minutes. Medium, 3-4 minutes. Remember, depending on the thickness of the steak, the more or less time it will take. This recipe is ideal for ¾ – 1 inch thick portions (about 16 ounces). 16 – 24 ounce portions will take 1-2 minutes longer for each desired level of doneness. Remove from the oven, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature.
Temperatures for steak:
Rare: 130°F to 135°F
Medium Rare: 140°F to 145°F
Medium: 155°F to 160°F
Well Done: 165°F to 170°F
2. Braai-Spiced T-Bone Steaks
Grilling meat is practically the South African national sport, crossing lines of wealth, geography and even race. Braai means grill in Afrikaans, and some say it’s the only word recognized in all of the country’s 11 official languages. There’s no reason this braai sout, a fragrant dry rub, can’t be used on steaks other than a T-bone. But the T-bone has had special status there since Archbishop Desmond Tutu, as part of a campaign to bring all South Africans together around the braai, pointed out that the shape of that steak mimics the shape of Africa itself. Serve with whole potatoes roasted in the coals, and drink beer or one of South Africa’s excellent wines.
– 4 tablespoons coarse salt
– 2 tablespoons white or brown sugar (optional)
– 2 tablespoons coriander seeds
– 1 tablespoon black peppercorns
– 1 tablespoon paprika or 2 teaspoons paprika plus 1 teaspoon cayenne
– 1 tablespoon garlic flakes or powder
– 1 tablespoon onion powder
– 1 tablespoon dried thyme
– 4 to 6 T-bone steaks, about 1 1/2 inches thick
Make the braai spice: In a grinder or mortar and pestle, grind all the seasonings and herbs until fine.
Rub steaks with the braai spice and set aside in refrigerator for 1 to 4 hours. Bring to room temperature before grilling.
Heat a grill until screaming hot. Place steaks on the grill and cook, turning every 2 minutes or so, until crusty outside and medium-rare inside, 120 to 125 degrees. Let rest 10 minutes and slice across the grain for serving.
3. T-Bone Steak with Smoky Barbecue Sauce and Corn Salad
– 4 x 400g thick T-bone steaks
– 4 corn cobs, husks on
– 2 tablespoons olive oil
– Finely grated zest and juice of 1 lemon
– 150g full cream feta, crumbled
– 2 tablespoons roughly chopped tarragon
– 80g wild rocket leaves
Smoky barbecue sauce (makes 1 1/3 cups)
– 1/2 firmly packed cup (125g) brown sugar
– 2 tomatoes, finely chopped
– 1 small onion, finely chopped
– 3 garlic cloves, finely chopped
– 2 tablespoons balsamic vinegar
– 5 thyme sprigs
– 1/2 teaspoon smoked paprika (pimenton)
For barbecue sauce, place a saucepan over high heat for 1 minute, then reduce heat to medium-high. Add the sugar, then stir for 2-3 minutes until melted and caramelised. Add tomato, onion and garlic, and cook for 5-7 minutes until the onion softens. Add the vinegar, thyme and paprika, then simmer, stirring occasionally, for 10 minutes or until the sauce thickens slightly. Season with salt and pepper.
Preheat the barbecue to medium-high heat. Cook corn, turning, for 10 minutes or until tender. Set aside. Season the steaks, then cook for 5 minutes each side for medium-rare or until cooked to your liking. Rest for 5 minutes.
Remove corn husks and silks, then cut away the kernels and transfer to a large bowl. Add the oil, zest, juice, feta and tarragon, then toss to combine.
Divide the steaks and rocket leaves among serving plates, then spoon the corn salad over the rocket. Drizzle some of the smoky barbecue sauce over the steaks and serve immediately. Original