Hot and Spicy T-Bone Steak Grill Method:
Preparation: Remove the hot and spicy T-bone steaks from the fridge 30 minutes before cooking to bring them to room temperature. This step ensures the steaks cook evenly and remain juicy and tender.
Preheat the Grill: Preheat your grill to high heat. A hot grill is essential for achieving a perfect char on the T-bone steaks, especially with the fiery seasoning already marinated into the meat.
Cooking: Place the marinated hot and spicy T-bone steaks directly onto the hot grill. Grill for 5-6 minutes on each side for a medium-rare finish, or adjust the time according to your preferred level of doneness. The steaks should develop charred edges while maintaining a juicy, succulent centre. Aim for an internal temperature of 54-57C for medium-rare.
Basting: While grilling, baste the steaks with any remaining marinade to enhance the fiery seasoning and keep the meat moist. This step will intensify the spicy flavour and create a glossy finish.
Resting: Remove the steaks from the grill and let them rest for 5 minutes under loosely tented foil. Resting allows the juices to redistribute throughout the steaks, ensuring each bite is tender and flavourful.
Serve: Serve the hot and spicy T-bone steaks immediately, hot off the grill. Arrange the hero steak in the centre of the plate, highlighting its charred edges and juicy centre. Accompany with a simple side, like a crisp green salad or grilled vegetables, to balance the intensity of the spicy seasoning.
Oven Method:
Preparation: Preheat your oven to 200C (180C fan) or gas mark 6. Allow the T-bone steaks to come to room temperature by removing them from the fridge 30 minutes before cooking.
Searing: Heat an ovenproof skillet over high heat until hot. Sear the T-bone steaks for 2-3 minutes on each side to develop a charred crust. This step helps to lock in the spicy marinade's flavour and create a deliciously caramelised exterior.
Oven Cooking: Transfer the skillet with the seared steaks to the preheated oven. Cook for 8-10 minutes for medium-rare, depending on the thickness of the steaks. The internal temperature should reach 54-57C for medium-rare.
Basting: Halfway through the cooking time, baste the steaks with any remaining marinade to keep them moist and enhance the flavour.
Resting: Remove the steaks from the oven and let them rest for 5 minutes under foil. This resting period ensures the juices are retained, making the steaks tender and juicy.
Serve: Serve the oven-cooked hot and spicy T-bone steaks on a plate, arranging them to showcase their charred edges and juicy centre. The bright, close-up presentation emphasises the rich, fiery seasoning and succulent texture, creating a visually striking and intense dish.
These instructions provide a step-by-step guide on hot and spicy T-bone steaks, whether on the grill or in the oven, ensuring a perfect char with a juicy, tender interior every time. With a focus on the intense flavours of the fiery seasoning, this recipe is ideal for those who love a bold, spicy steak experience.
