by Kyla Van Heerden

By Johané Neilson

Serves 4

Preparation: 25 minutes, plus 1 hour refrigeration

Cooking time: about 10 minutes


  • 4 large pork T-bone steaks, rind removed
  • a splash of olive oil

For the dry rub

  • 5ml coriander seeds
  • 3ml fennel seeds
  • 3ml whole peppercorns
  • a sprig each of thyme and rosemary, leaves stripped
  • 1 bay leaf, broken into pieces
  • 3ml smoked paprika
  • 5ml light brown sugar
  • 30ml Maldon Sea Salt

For the flavoured butter

  • 125ml salted butter, softened
  • 60ml flat-leaf parsley (combine with soft herbs from your garden; fennel fronds, basil and coriander are delicious), roughly chopped
  • zest of 1 lemon
  • 1 generous dollop of sriracha or your favourite hot sauce


  1. Make the dry rub by pounding the whole spices and herbs together in a pestle and mortar. Add the paprika, sugar and salt and mix until it’s combined but still retains some texture.
  2. Rub the meat with the flavoured salt on both sides and refrigerate, open, for about 1 hour. This allows the surface of the steak to dry.
  3. To make the flavoured butter, mix all the ingredients until well combined. If you like, add a bit more spice to taste. Garlic and onion powder are optional extras.
  4. Scrape all the flavoured butter onto a sheet of baking paper (or clingwrap) and shape it into a neat roll. Refrigerate until needed.
  5. To prepare the steaks you will need hot coals. Make sure you light a generous fire, so you have enough heat to finish the job.
  6. Make sure to bring the steaks back to room temperature before cooking them.
  7. Braai the steaks, turning every minute or so until a beautiful, seared crust forms (about 3-4 minutes per side, depending on the thickness of your steaks).
  8. Remove from the heat and place a cast-iron pan on the grid to heat up. Add a generous dash of olive oil (this keeps the butter from burning) and then add a slice of flavoured butter to the pan.
  9. Once melted, put the steaks into the butter and finish cooking, basting with the flavoured butter.
  10. Allow to rest for another 3 minutes off the heat before serving with your favourite sides and an extra slice of flavoured butter.

TOP TIP: Remember to sear the fat by standing the steaks upright over the coals or in the pan with the flavoured butter to make sure it is nicely browned and crisp.

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