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!
- 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!
