Braai-Spiced T-Bone Steaks

Name: Braai-Spiced T-Bone Steaks
Total time: 4 h 45 min
Yield: 4 to 8 servings
Cuisine: african
Ingredients: 4 tablespoons coarse salt; 2 tablespoons white or brown sugar (optional); 2 tablespoons coriander seeds; 1 tablespoon black peppercorns; 1 tablespoon paprika or 2 teaspoons paprika plus 1 teaspoon cayenne; 1 tablespoon garlic flakes or powder; 1 tablespoon onion powder; 1 tablespoon dried thyme; 4 to 6 T-bone steaks, about 1 1/2 inches thick

By Julia Moskin

Total Time: 45 minutes, plus 1 to 4 hours' chilling
Rating: 5(380)
Comments: Read comments

Grilling meat is practically the South African national sport, crossing lines of wealth, geography and even race. Braai means grill in Afrikaans, and some say it’s the only word recognized in all of the country’s 11 official languages. There’s no reason this braai sout, a fragrant dry rub, can’t be used on steaks other than a T-bone. But the T-bone has had special status there since Archbishop Desmond Tutu, as part of a campaign to bring all South Africans together around the braai, pointed out that the shape of that steak mimics the shape of Africa itself. Serve with whole potatoes roasted in the coals, and drink beer or one of South Africa’s excellent wines.

Featured in: South Africa, One Nation United by the Grill

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Ingredients

Yield:4 to 8 servings

4tablespoons coarse salt
2tablespoons white or brown sugar (optional)
2tablespoons coriander seeds
1tablespoon black peppercorns
1tablespoon paprika or 2 teaspoons paprika plus 1 teaspoon cayenne
1tablespoon garlic flakes or powder
1tablespoon onion powder
1tablespoon dried thyme
4 to 6T-bone steaks, about 1½ inches thick

Ingredient Substitution Guide

Preparation

Step 1
Make the braai spice: In a grinder or mortar and pestle, grind all the seasonings and herbs until fine.
Step 2
Rub steaks with the braai spice and set aside in refrigerator for 1 to 4 hours. Bring to room temperature before grilling.
Step 3
Heat a grill until screaming hot. Place steaks on the grill and cook, turning every 2 minutes or so, until crusty outside and medium-rare inside, 120 to 125 degrees. Let rest 10 minutes and slice across the grain for serving.

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Ratings

5 out of 5

380 user ratings

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Comments

Perignon7 years ago

These steaks are phenomenal. For a "surf & turf" variant, after you have the steaks in the fridge, use giant prawns, (or colossal shrimp) split them in half with the shells on, rub the cut side with braai spice, cover & refrigerate 30-60 minutes. When your steaks are 1/2 done, lay the prawns on the gril shell side down for 3 minutes, (brush the cut side lightly w/ butter) then flip them and cook 2 more minutes.

Chris7 years ago

Most rubs do not need the salt ground with the rest of the spices. Try applying the dry rub, then hand salting each steak as you like it. I do this for any rub recipe I find that includes salt in the recipe. Wet rubs, though, can benefit from the added salt earlier, allowing it to integrate. Hope that helps

Lindsay7 years ago

Well when I made the mix I thought this is a lot of salt,I made it anyway and its insanely salty and I like salty food.Threw the mix in the bin

Laith2 weeks ago

Surprisingly bad....

Rick2 years ago

7 stars. We love salt, and if you give it time, it doesn't taste overly salty.

Stacy2 years ago

Left out the salt and the sugar in the rub. Salted the meat generously before applying the rub. Given all the comments I think that’s the best way to go. Aside from that, great spice combination. I used it on a hanger steak. Wow!

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