Double Dunked T-Bone

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t bone0903

A friend of mine, before retiring to the coast, had a wonderful steakhouse, famous for its steaks. He gave me this recipe on condition that I never forget to double up on the effort for doubly delicious results!

  • Duration
  • Prep Time
  • 4 ServingsServings

Ingredients

  • 4 'T-Bone' steaks or Rib eye on the bone

DUNK 1

  • 2 cups red wine
  • 1 tsp freshly crushed garlic
  • 1 tsp freshly grated ginger
  • 2 bay leaves

DUNK 2

  • 1/2 cup black filtered coffee or 1 tsp instant coffee powder dissolved in 1/2 cup hot water
  • 1/2 cup tomato suce
  • 1/4 cup worcestershire sauce (Fish free)
  • 1/4 cup brown sugar
  • 1 Tablespoon ginger syrup
  • 1 tsp freshly crushed garlic
  • 1 tsp mustard powder
  • 3/4 cup hot chutney
  • 1 tsp hot sauce (or a few drops of Tabasco)

Preparation

Place the steaks in a shallow, rectangular dish.  Pour the wine, garlic, ginger and bay leaves over the T-bones.  Marinate for about 12 - 18 hours, no longer.  Remove steaks from Dunk 1, draining off all the liquid. Pat dry with paper towel.

Place them into Dunk 2 (recipe below) and allow steaks to marinate for another 12 hours.

Place the steaks in a shallow, rectangular dish.

Pour the wine, garlic and ginger over the T-bones.  Marinate for 12 - 18 hours ( no longer).

Remove steaks from Dunk 1, draining off all the liquid, and place them into the Dunk 2.  Allow to marinate the whole day or overnight.

Either braai/barbecue or fry and serve with baked potato if you can still fit anything else on the plate.

TIP:  To know if your braai/barbecue is ready, place your hands about 10cm above the grid/cooking tray and if you can count to four or five before you have to lift them, the braai/barbecue is ready for the meat!