South Africans will grill all kinds of meats when they have a Braii, but the South African T-Bone Steak Braii is one of the most favored during the festive occasions.
South African T-Bone Steak Braai (with Mustard and Sun-Dried Tomato Garlic Butter) Recipe-
For the steak-
- T-bone steaks, thick cut (1-1/4″ to 1-1/2″ thick) and with a generous amount of meat on the fillet side of the bone
- Any other meats you want to grille, such as sausages, chicken, lamb, etc. – anything goes!
- Beef braai marinade
- Braai spice South African mixed herbs
- freshly ground course sea salt and black peppercorns
For the Flavored Butter-
- Store-bought garlic and herbs butter, softened
- 1 tbsp. whole grain Dijon mustard
- 3 sun-dried tomatoes, chopped finely
For the Flavored butter:
Combine the ingredients to form a paste.
Refrigerate until needed.
For the Steak-
- Using a resealable plastic bag, put the steaks inside and pour in enough marinade to cover them well. Shake and turn the steaks several times, then refrigerate for at least 2 to 3 hours. Turn the bag over a few times during the marinating time, to make sure all steaks are equally marinated on all sides.
- Get your coal good and hot, then Braai the steaks for 3 to 5 minutes each side, depending on desired doneness. Turn them over just one time.
- Use the braai spice to season them during the grilling. When you turn the steaks over, plop on top a generous portion of the flavored butter – enough so it oozes all over the surfaces and even drizzles a little down the sides.
- Take them off the grill, and allow to stand for 3 or 4 minutes, then serve your South African T-Bone Steak Braai.
And remember, a real South African T-Bone Steak Braai is a big deal social event, so braai lots of steaks, have a keg of beer on ice, and invite family and good friends over. You want to have a grand time!