Thick-cut fresh pork T-bone steaks, rind removed, are rubbed with a fragrant dry mix of coriander, fennel, peppercorns, thyme, rosemary, bay leaf, smoked paprika, brown sugar, and salt, then seared in a splash of olive oil until beautifully caramelised. Finish with a melting dollop of herb butter (parsley, fresh garden herbs, lemon zest, and a tablespoon of sriracha). These steaks are smoky, zesty, and packed with layers of flavour.
