T-Bone Steaks
4x Dry-aged T-bone steaks or 28-day mature T-bone steaks
Food Lover’s Himalayan Sea Salt &
Coarse black pepper
Butter
100 g butter, softened
1 garlic clove, crushed
15 ml chopped fresh thyme
zest and juice of 1 small lemon
Butter
Prepare the butter in advance.
Mix together all ingredients into softened butter. Shape into a log and wrap in plastic; return to fridge to firm until required.
T-Bone Steaks
About 40 minutes before cooking, place a layer of Himalayan Sea Salt on the steaks and allow to rest.
The science behind this advance salting is that it will have the effect of drawing out moisture from the steaks, breaking down muscle fibres and allowing the now-concentrated flavoured liquid to be reabsorbed into the steak.
Try it, it works!
Prepare a hot fire.
If you are pan-frying, heat pan until piping hot, adding a little oil.
Press enough coarse black pepper into the steaks to develop a dark crusty layer when cooked and to your personal preference.
Place steaks on grid and sear both sides, flipping every 30 seconds or so, to maximise a crust but not burn it.
Remove meat from fire when cooked to your liking;
we recommend medium rare inside for best flavour and texture.
Allow meat to rest for a few minutes.
Remove butter from fridge and slice into equal pieces;
Place butter on top of the hot steak and eat immediately,
The melted butter spread over the steak.
Man, that’s the best of South Africa right there on the plate!