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Double Dunked T-Bone

 

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Double Dunked T-Bone
 

 

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Recipe

Double Dunked T-Bone

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!

Times

  • Prep Time : 15 plus marinade time min
  • Ready Time : 15 min

Servings

4

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)

Directions

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!

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About Sharon Lurie

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Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

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