Substitute T-bone steaks with ribeye on the bone
- Start by making the smoky BBQ relish. Heat a splash of olive oil in a saucepan over a medium-high heat and fry the onions, dried chilli and bay leaves until the onions are soft and lightly golden.
- Add the garlic, smoked paprika, mustard powder and salt and cook for an additional minute.
- Stir in the tomatoes, Worcestershire sauce and honey and bring to the boil.
- Reduce the heat to low and gently simmer for about 15 minutes or until the sauce has thickened. Discard the chilli and bay leaves before serving.
- In the meantime, add the green peppercorns and salt to a mortar and pestle and grind them together.
- Rub the beef in olive oil and coat well with the green peppercorn mixture.
- Grill the T-bone steaks on a hot fire or griddle pan. Turn to cook on both sides to your preferred doneness; depending on the thickness of the steak, it will take approximately 5minutes on each side for medium-rare which is recommended.
- Leave the meat to rest for half its cooking time.
- Slice theT-bone steaks and serve with the smoky BBQ relish and sides of your choice.
- 2 x 800g T-bone steaks
- 2 Tbsp green peppercorns in brine, drained
- 2 Tbsp salt flakes
- Olive oil
Smoky BBQ relish:
- 1 white onion, sliced
- 1 Tbsp olive oil
- 1 whole dried chilli
- 2 bay leaves
- 4 garlic cloves, sliced
- 1 Tbsp smoked Spanish paprika
- 1 tsp mustard powder
- 1 tsp salt flakes
- 400g tinned chopped tomatoes
- 2 Tbsp Worcestershire sauce
- 2 Tbsp honey
Tips & Tricks
These T-bone steaks are perfect for serving as a meal or as part of a larger braai/bbq with a variety of meats and side dishes.