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!
Pork T-bone steak with sriracha-flavoured butter
Ingredients
- 4 large pork T-bone steaks, rind removed
- a splash of olive oil
- DRY RUB
- 5 ml coriander seeds
- 3 ml fennel seeds
- 3 ml whole peppercorns
- a sprig of each thyme and rosemary leaf stripped
- 1 bay leaf, broken into pieces
- 3 ml smoked paprika
- 5 ml light brown sugar
- 30 ml Maldon Sea Salt
- FLAVOURED BUTTER
- 125 ml salted butter, softened
- 60 ml 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
Instructions
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.
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.
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.
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.
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).
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.
Recipe supplied by SA Pork.
ALSO SEE: Mexican braised pork shoulder with oranges and chilli
