A perfect steak for perfect company. Tonight we treated ourselves to a trio of monster sized T-bone steaks. In fact, this was Heather’s first T-bone and I assure you, she was not disappointed. The recipe calls for an interesting rub which turned out to be spectacular. I must admit, this was one of the better steaks we’ve had in a very long time. With the steaks, Heather served up a mozzarella/baby tomato salad and we also added mini-aubergine topped with a homemade miso-based bbq sauce. The result? A resounding 10/10….again! The dry rub you’ll use for this killer steak goes a little like this (makes enough for three big T-bone steaks): 1 tbsp Kosher salt 1 tsp paprika 1 tsp garlic powder 1 tsp coarsely ground black pepper 1 tsp dried thyme 1 tsp finely ground coffee Olive oil for brushing Lightly brush some oil on the steaks and season with the rub. Make sure you get an even coating on both sides. Put them back in the fridge for a few hours. I kept mine rubbed and ready for about 6 hours. Take them out just as you’re ready to start grilling. No need to bring them up […]