A T-bone steak includes both a tender fillet and a flavourful sirloin, separated by a T-shaped bone that can slow down cooking slightly. Because the fillet side cooks faster, it’s best to position that part over gentler heat to avoid overcooking while the sirloin finishes
| انشأ بواسطة | سبينس |
| وقت التحضير | 10 دقائق |
| عدد الأفراد | 4-6 |
| مطبخ | جنوب أفريقيا |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة سهلة |
المكونات
طريقة التحضير
تحميل PDFBring the steak to room temperature for approx. 30 minutes.
Rub both sides with oil and season generously with braai and grill seasoning spice.
Prepare the braai with medium to high coals.
Place the steak over direct heat and cook for 4–5 minutes per side, depending on thickness and preferred doneness.
Position the sirloin side over hotter coals and the fillet (smaller side) over slightly cooler coals to avoid overcooking.
Remove the steak from the braai, cover with foil and rest for 5–10 minutes.
Once ready to serve, sprinkle with salt flakes and slice down either side of the bone. Cut into strips and serve.
