Ingredients

2.5 – 4 cm thick T-bone steak
Onion powder
Garlic powder
Salt
Fresh cracked black pepper
1 tsp mustard powder
1 tsp smoked paprika
Pinch of celery seed
1-2 Tbsp of oil (for grill)
2 Tbsp butter
1 lemon (for serving)
2 Tbsp cut parsley (optional)
½ cup corn grits
2-3 Tbsp butter
¼ cup shredded smoked Gouda cheese
Fresh black pepper (to taste)
Salt (to taste)
2 cups Chicken stock
1 grilled Jalapeño (deseeded)
Pinch of cayenne pepper

Preparation

1. Remove steak and allow steak to warm (10-20 minutes). Pat dry
2. Using some salt and pepper, season steak evenly and place in smoker for 30 minutes.
3. Place medium size sauce pot on stove and add chicken stock, season heavily with salt and bring to boil.
4. Add grits and reduce heat, stir and cover to cook for 20 minutes – stir more if necessary to prevent clumping
5. Build grill with charcoal, placing wood chips within the coals. Once fire is ready, place jalapeño on and roast until tender, remove from heat, de-seed and dice.
6. Preheat oven to 160°C degrees
7. Once grits are cooked, add 1 Tbsp of butter at a time until shiny and rich. Add half amount of cheese at a time until fully incorporated, add jalepeño, cracked pepper and cayenne. Adjust seasoning as needed.
8. Remove steaks and pat dry. Mix steak seasonings into a blend and coat steak in seasoning blend and evenly coat all sides of the steak.
9. Oil steaks and place on grill over high flame. Sear until crisp and place on sheet pan. Cook until desired temp – medium rare (55 to 60°C) is recommended .
10. Place butter on top of steak and rest for 5-7 minutes.
11. Slice and serve with the bone with grits and garnish with cracked pepper, lemon and parsley.

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