Braai-Spiced T-Bone Steaks
- Total Time
- 45 minutes, plus 1 to 4 hours' chilling
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (6 servings)
906 calories; 61 grams fat; 26 grams saturated fat; 3 grams trans fat; 28 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 78 grams protein; 917 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Perignon
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.
Chris
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
Lindsay
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
d wagner
I used 4 tablespoons of sea salt and, as others have noted, it was way too much. Reduced it to two Tablespoons (by doubling all other ingredients) and it was amazing. Have applied it on cheap, thick pork country rib cuts and pricey rib eye steaks. Everyone has loved it. I usually brine pork but with this rub just apply it 8 hours or more in advance and grill it. With premium steaks, 3 hours is enough. I have used many other rubs but this is the best
Matthew
Go to rub for steaks at my house, the best I've ever tried. There is no way to like this enough.
I keep the tablespoon of paprika and add 1/2 teaspoon of cayenne (a full teaspoon would be better but, got kids. . .).
La Bollila
Did you use coarse salt...it is not too much if you use kosher or coarse ground salt. Table salt would be too much.
Tina
Slightly modified this recipe by reducing salt in half and adding these spices (found in: http://braai.com/recipes/tailor-made-braai-salt/ ) :
1 Tbsp Cumin
1 Tbsp Cloves
1 Tbsp Nutmeg
1 Tbsp Allspice
This dry-rub made some fantastic steaks. Will be making more of this Braai Sout.
Loren
Good rub. Allowed the dry rub to marinate the steaks for a few hours. Turned out to have good flavor that didn't require steak sauce or any enhancer. Definitely a keeper.
Stephen
I used the cayenne, which I thought gave the rub some oomph, and next time I may use hot paprika as well. The sweetness of the sugar didn't really come through in my batch, but maybe there was some subtle influence. I think you can add or subtract any spices or herbs you want, if you have a good mix and put enough of the rub on the meat. I agree with others that the salt can be reduced. This is a great steak -- makes you happy to accommodate our carnivorous tendencies.
Rick
7 stars. We love salt, and if you give it time, it doesn't taste overly salty.
Stacy
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!
SKPP
Having made this yesterday, I won't be going back to plain salted steaks! I made 3 ribeye steaks and cut recipe in half except used 2 teaspoons kosher salt. Ground everything fine. Marinated 4 hours in the fridge. Awesome taste!
Steve
Fantastic! This is a go-to steak recipe at our house. We've made it dozens of times. The sugar not only adds to the complexity of flavor but helps to produce mouth-watering grill marks. I make the recipe as written with one exception: To better control the salt level, I leave salt out of the seasoning mix. Instead, I salt the steaks to my liking before rubbing with the spice blend.
Brian
Very easy and ridiculously good. Definitely cut down the salt, at others have suggested. Otherwise the spice blend is perfectly proportioned as written.
corleoja.
Follow the recipe for 5 T bone steaks. I added 1 1/2 tablespoon of coarse sea salt and 1 tablespoon of sugar.
Patty
I reduced the salt by half per comments and it was still too much. I would use 1 tablespoon! Hard to decide if the overall flavor was great or not with so much salt.
Dave Aubrey
I spent about five months in Windhoek, Namibia and have many wonderful memories of Braai barbecues. This recipe is spot on for the flavor--but nothing beats a meal a Joe's Beerhouse.
Diane D
I really like this rub. I know previous commenters found it too salty, but I used rock salt and ground it in an electric grinder with the other ingredients. Clearly, a bit of saltiness is the intent of the rub. In my version, I found it "just right" for my taste. The one thing I noticed is that the recipe is pretty loose about the amount of rub on each steak. I was only making one and I quartered the recipe. I ended up not using all the rub. There's a big difference between 4 and 6 steaks
bananaking
so after I cooked the stake it was still very very good umm but I think I let it sit in the fridge to long I let it sit their from about 1:00 to 7:00 and I didn't taste the rub hopefully yall can learn from my mestakes dont let it sit in the fridge to long!
bananaking
what about natural sea salt is that gonna be to much?
Jill
I spent two months in South Africa eating braai all the time. While the coriander seeds were ubiquitous, I found this sout too sugary and my t-bone steaks were not even remotely like anything I remembered. I strongly suggest leaving the sugar out altogether.
Matt C
Found this way too salty
jane
Too much salt
Lynn
I'm a salt-lover, but 4 tablespoons instantly struck me as too much, so I reduced it to 1—and seeing the comments now am glad I did. More South African recipes, please!
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