Green Peppercorn T-bones with a Smoky BBQ Relish

Substitute T-bone steaks with ribeye on the bone

  1. 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. 
  2. Add the garlic, smoked paprika, mustard powder and salt and cook for an additional minute. 
  3. Stir in the tomatoes, Worcestershire sauce and honey and bring to the boil. 
  4. 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. 
  5. In the meantime, add the green peppercorns and salt to a mortar and pestle and grind them together. 
  6. Rub the beef in olive oil and coat well with the green peppercorn mixture. 
  7. 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.
  8. Leave the meat to rest for half its cooking time.
  9. 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
General Info
Prep: 15 min
Cooking: 10 min
Ready In: 25 min
Servings: 2 - 4 people
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.