PORK T-BONES WITH CUCUMBER SALAD
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon coriander (seeds cracked)
4 center cut T-bone pork steaks (1-inch thick)
1/4 cup olive oil
4 ounces sour cream
1 tablespoon white wine vinegar
3 tablespoons fresh dill (roughly chopped)
1 English cucumber (sliced 1/8-inch thick, about 2 cups)
1/3 cup red onion (thinly sliced and soaked in ice water)
Kosher salt and freshly ground black pepper (to taste)
Preheat a grill or grill pan to medium-high heat. Clean and oil the grill grates to prevent sticking.
In a small bowl add 1 tablespoon Kosher salt, 1 teaspoon freshly ground black pepper, and coriander. Season the steaks on both sides with the rub and drizzle lightly with olive oil. Place on the grill and cook without moving until nicely charred on both sides and the pork is just cooked through, about 6-8 minutes per side or until a thermometer reaches 145??F. Remove from the grill, tent with foil, and allow to rest for at least 5 minutes before serving. Serve with Cucumber Salad.
For the Cucumber Salad: In a large bowl add the sour cream, vinegar and dill and whisk to combine. Season with salt and pepper, and add the cucumbers and red onion. Mix to combine, adding more salt if necessary. Refrigerate until ready to serve.
Tips: 1. As the salad sits, the cucumbers will continue to release water. Taste and reseason if necessary.