Ingredients (serves 2-4):

2-4 portioned T-bone steaks (approx. 200–300g each)
2 tablespoons cooking oil (or melted margarine)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic paste (or 2 cloves, minced)
1 teaspoon beef masala or pilipili ya nyama
1 tablespoon soy sauce or Worcestershire sauce (optional)
1 tablespoon fresh lemon juice (optional)
Fresh dhania (coriander), chopped (for garnish)

Instructions:

Marinate the steak (optional but recommended):

Mix oil, garlic, salt, pepper, beef masala, and soy/Worcestershire sauce in a bowl. Rub this mixture over the T-bone steaks. Marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

Pan-fry or grill the steak:

Heat a heavy pan or charcoal grill over medium-high heat. Add a bit of oil if using a pan. Cook each T-bone steak for 4-5 minutes per side, or until golden brown and cooked to your liking (medium is ideal for tenderness).

Add lemon juice (optional):

Just before removing from the heat, sprinkle a little lemon juice over the steaks for a zesty Kenyan touch.

Rest the meat:

Remove from heat and let the steaks rest for 5 minutes to keep them juicy.

Garnish:

Sprinkle with chopped dhania just before serving.

Serve with:

Ugali and sukuma wiki
Chips and kachumbari
Chapati and green vegetables