Amer­i­can bar­be­cue T-bone steak

Central and North Burnett Times - - LIFE -

Serves 4 In­gre­di­ents

4 T-bone steaks 2 tsp smoked pa­prika 2 tsp ground cumin 2 tsp onion pow­der 1 tsp chilli pow­der (op­tional) 1 tbs brown sugar 2 tbs olive oil 3 cloves gar­lic, crushed 1 tbs freshly chopped oregano 1 tbs freshly chopped thyme Pan-roasted cau­li­flower, broccoli, steamed green beans and rel­ish of your choice, to serve


Place spices in a small fry­ing pan over medium heat. Cook, toss­ing, for 1–2 min­utes or un­til spices are toasted and fra­grant; re­move pan from heat and cool. Place toasted spices, sugar, oil, gar­lic and herbs in a small bowl. Place T-bone steaks on an oven tray and using your hands rub both sides evenly with the hick­ory spice mix­ture; sea­son to taste. If time per­mits stand for 3–4 hours or overnight. To pan roast your cau­li­flower and broccoli, heat oil or but­ter in a large fry­ing pan over high heat, add thick cut cau­li­flower and broccoli flo­rets and cook, toss­ing, un­til golden. Sea­son to taste. Pre­heat a bar­be­cue or char grill pan to high. Cook the steaks on one side un­til the first sign of mois­ture ap­pears. Turn the steak once only. Test for the de­gree of done­ness with tongs. Rare is soft, medium feels springy and well done is very firm. Re­move the steaks from the heat, loosely cover with foil and al­low to rest for 2–4 min­utes be­fore serv­ing. Di­vide T-bone steaks among plates. Serve with pan-roasted cau­li­flower, pan-roasted broccoli and rel­ish.

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