T-Bone Steak with Pear and Rosemary Marinade


Preparation info

  • Serves


    • Difficulty


Appears in

Reuben at Home

Reuben at Home

By Reuben Riffel

Published 2016

  • About

I’ve always been fascinated by marinades and the various methods of tenderising meat without compromising its flavour. The reality is that you can’t always get tender steaks – sometimes you need to marinate them to get the best results. Fruit can soften meat because the pectin breaks down the fibre of the meat, so in this case the pear juice softens the meat and adds a slight sweetness to it.


  • 4 pears, peeled, cored and juiced
  • 6 tablespoons Worcestershire sauce
  • 1 sprig rosemary
  • 2 T-bone steaks (4cm thick)


    1. Mix the pear juice, Worcestershire sauce and rosemary together.
    2. Marinate the T-bone steaks, covered, in a cool place for at least 2 hours before braaiing.
    3. When the coals are ready, drain the excess marinade from the steaks and place them over hot coals. I turn the steaks every 2 minutes to get even cooking. I dislike the rubbery tough exterior of steaks of people who insist on only turning a steak once – the longer a steak lies on one side, the tougher the outside will get. I prefer a thin cooked layer; I like to get the caramelisation going, then work on the temperature* on the inside.
    4. When the steak is done, allow it to rest for 5 minutes before serving.

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