With Heritage Day coming up, we went back to the old time favourite, the T-Bone. Braaing 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.
- 4tablespoons coarse salt
- 2tablespoons brown sugar
- 2tablespoons fine coriander
- 1tablespoon course black pepper
- 1tablespoon paprika
- 1tablespoon garlic
- 1tablespoon onion powder
- 1tablespoon dried thyme
- 4 to 6T-bone steaks, about 3 – 4 cm thick
- Make the braai spice: In a grinder or mortar and pestle, grind all the seasonings and herbs until fine.
- Rub steaks with the braai spice and set aside in refrigerator for 1 to 4 hours.
- Bring the steaks to room temperature before braaing.
- Prepare your braai – you need a very high heat for steaks.
- Place steaks on the grill and cook, turning every 2 minutes or so, until crusty outside and medium-rare inside.
- Let rest 10 minutes and slice across the grain for serving.
- Serve with your favourite braai salad or some mouthwatering braaibroodjies.