• Inspect your T-bone;s before you start. We want a clean t-bone not to mucht fat no weird anomalies out of the order.
• Score the fat cap in 2 directions with your knife. This wel help the fat to render down faster during the cook.
• Grab a tray and smash 2 cloves of garlic on to your cutting board. We want the flavor in our marinade but not want actual pieces of garlic because it can burn during our cook.
• Add 1½ tbsp of Apple syrup and 3 tbsp of olive oil to it and start mixing with a fork trough that garlic oil and syrup. The oil is going to be your vehicle for combining the two other ingredients.
• Add some ½ tbsp of salt and pepper along with a branch of thyme to the marinade.
• Use that same fork to slightly penetratre holes into the sides of your t-bones. you can pinch the fat cap as well but only on the side.
• Mix your t-bones with the marinade and set it asside for 4 hours.

Fire up the Kamado Joe

• Fire up your charcoal and create an indirect zone and a direct zone with your heat deflector and grill grates. One grill grate set to the lowest position and one with a higher setting and a heat deflector in between the charcoal and the grill grate.
• Give your pork 30 minutes on each side to come up to temperature.
• If the temperatures rise to fast you can always close down the vents at the end.
• After one hour it's time to sear of on extreme high temperatures for that final stretch of caremalization.
• Give them a pinch of salt to amplify the flavor at the start opf the searing session.
• When they hit a temperature of 60 degrees selcius it time to take them off and let it rest.

Honey Sauce

• Quickly pour 3tbsp of honey in a bowl along with a tbsp of your favorite BBQ Rub, mix it together. Offcourse i'm using the pitmasterx classic BBQ rub for this. You can find it on our website and make it yourself.
• Slice up your pork steak and dunk it in the sauce and voila; Best pork steaks in the world at your doorstep.