Pork T-bone steak with sriracha-flavoured butter – Food & Home Magazine

Name: Pork T-bone steak with sriracha-flavoured butter – Food & Home Magazine
Total time: 35 min
Ingredients: 4 large pork T-bone steaks, rind removed; a splash of olive oil; ***DRY RUB; 5 ml coriander seeds; 3 ml fennel seeds; 3 ml whole peppercorns; a sprig of each thyme and rosemary leaf stripped; 1 bay leaf, broken into pieces; 3 ml smoked paprika; 5 ml light brown sugar; 30 ml Maldon Sea Salt; ***FLAVOURED BUTTER; 125 ml salted butter, softened; 60 ml 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

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Give beef a break and serve these tasty Pork T-bone steaks, grilled and finished with rich sriracha butter.

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Cooking tools:

Mortar and pestle
Cast iron skillet
Grill
Microplane
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup
Spoon
Parchment paper
Plastic wrap
Refrigerator

Ingredients

4 large pork T-bone steaks, rind removed
a splash of olive oil
***DRY RUB
5 ml coriander seeds
3 ml fennel seeds
3 ml whole peppercorns
a sprig of each thyme and rosemary leaf stripped
1 bay leaf, broken into pieces
3 ml smoked paprika
5 ml light brown sugar
30 ml Maldon Sea Salt
***FLAVOURED BUTTER
125 ml salted butter, softened
60 ml 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