Cuban Mojo (pronounced “Moh-hoh”) is a traditional Cuban sauce used for marinating meats and vegetables alike. This tangy garlic sauce is a staple of Cuban cooking. The authentic sauce is made with sour oranges, which are also known as bitter, bigarade, or Seville oranges. They are not suitable for eating straight from the tree, but they add a super tasty flavour to many dishes.
When I cook steaks, I use butter because it adds taste and it helps brown the meat. Avoid olive oil, which becomes bitter at high temperatures.
The butter from grass-fed or pastured cows is vastly superior in nutrients and flavour to grain-fed butter or any conventional vegetable oil. Butter is a great source of vitamins A, D and K. It also has very minimal traces of lactose and casein, components that many people are intolerant to.
You can find sour orange juice in Latin American markets, but homemade is much better. You can replace the sour orange juice with equal parts of sweet orange and lime juice, as I have done in this recipe.
T-Bone steak is a bone-in cut featuring a strip sirloin portion as well as a piece of the terderloin (filet mignon) on the smaller side. It’s great seared over direct heat, then finished over high or medium heat.
Make sure to bring the meat to room temperature at least 30 minutes before cooking it. It helps to cook the meat more evenly.
I love to cook meat dishes in my cast iron skillet. As a rule of thumb, try not to move the meat too much while is cooking to prevent the steak from getting a crispy brown coating.
Let the meat rest for a couple of minutes before cutting into it. Serve right away with your favourite side dish.
- 2 T-bone steaks, ½ inch thick each
- 2 tbsp. butter for frying, use more as needed
- 10 garlic cloves, peeled and mashed or pressed
- 1 teaspoon salt
- ½ cup orange juice
- ½ cup lime juice
- 2 tbsp. olive oil
- In a small bowl or measuring cup combine mashed garlic, salt, orange juice, lime juice and the olive oil.
- Place the steaks in a glass dish. Pour marinade over the steaks; cover and refrigerate for a few hours.
- Take the marinated meat out of the fridge and let it sit at room temperature half an hour before cooking.
- Pat the steaks dry. Optionally, scoop the garlic pieces out of the marinade and add them to the steaks while they are cooking.
- Heat the butter in a large skillet over medium high heat until it sizzles or start to smoke.
- Add the steaks and cook for 5 to 7 minutes per side for medium well-done or until desired doneness; finished over high or medium heat.
- Transfer to a plate and serve with your favorite side dish or salad.
3 to 4 minutes per side for rare
4 to 6 minutes per side for medium
6 to 7 minutes per side for well-done
It's best to discard used marinade, so if you wish to use some for a sauce, reserve it ahead of time.