Give beef a break and serve these tasty Pork T-bone steaks, grilled and finished with rich sriracha butter. Don’t forget the braaibroodjies and mielies to finish the South African feast!
4 large pork T-bone steaks, rind removed
a splash of olive oil
5ml coriander seeds
3 ml fennel seeds
3ml whole peppercorns
a sprig of each thyme and rosemary leaf stripped
1 bay leaf, broken into pieces
3ml smoked paprika
5ml light brown sugar
30ml Maldon Sea Salt
125ml salted butter, softened
60ml flat-leaf parsley (combine with soft herbs from your garden; fennel fronds, basil and coriander are delicious), roughly chopped
zest of 1 lemon
1 generous dollop of sriracha or your favourite hot sauce
1 Make the dry rub by pounding the spices and herbs together in a pestle and mortar. Add the paprika, sugar and salt and mix until it’s combined but still retains some texture.
2 Rub the meat with the flavoured salt on both sides and refrigerate, open, for about 1 hour. This allows the surface of the steak to dry.
3 Mix all the ingredients until well combined to make the flavoured butter. If you like, add a bit more spice to taste. Garlic and onion powder are optional extras. Scrape all the flavoured butter onto a baking paper (or clingwrap) sheet and shape it into a neat roll. Refrigerate until needed.
4 To prepare the steaks, you will need hot coals. Make sure you light a generous fire so you have enough heat to finish the job. Secondly, bring the steaks back to room temperature before cooking them.
5 Braai the steaks, turning every minute until a beautiful, seared crust forms (about 3–4 minutes per side, depending on the thickness of your steaks).
6 Remove from the heat and place a cast-iron pan on the grid to heat up. Add a generous dash of olive oil (this keeps the butter from burning), and then add a slice of flavoured butter to the pan. Once melted, put the steaks into the butter and finish cooking, basting with the flavoured butter. Allow to rest for another 3 minutes off the heat before serving with your favourite sides and an extra slice of flavoured butter. TIP Remember to sear the fat by standing the steaks upright over the coals or in the pan with the flavoured butter to ensure it is nicely browned and crisp.