Braaing the perfect steak at home is one of those things you should be able to do with ease. As long as you stick to our braai tip and pay attention to what you are doing, you will master this skill in no time.
Braai Tip 1:
Choose a good quality meat to begin with. A bad piece of meat is never going to turn out great. To get the best, you must use the best; the meat that you are braaing should be A-grade quality. Your meat should NEVER be frozen, ask your butcher to cut your meat so that it has an even thickness so it will cook evenly.
Braai Tip 2:
If you are making a real fire with real wood, and this is the best way to braai, make a big fire from the outset. Do not make a medium-sized fire and add more wood later. By the time the second batch of wood has burnt out, the coals from the first batch will be half dead. Once the meat goes onto the fire, the process will be over quickly, so if you want to stand around the fire and discuss life with your guests for a few hours before you eat, make a medium-sized fire by all means. But when you intend to braai, add lots of wood, wait until it’s burnt out, then braai.
Braai Tip 3:
Thicker steaks will need a longer cooking than thinner steaks. Ideally you want your steak to be about 2cm thick.
You want a hot braai but be aware of the time it takes to cook your cut below:
Braai Tip 4:
Rare: 1-2 minutes each side – rest for 6-8 minutes
Medium rare: 2-2.5 minutes each side – rest for 5 minutes
Medium: 3 minutes each side – rest for 4 minutes
Well done: 4.5 minutes each side – rest for 1 minute
When braaing a steak, don’t prod and poke it with a fork or any sharp utensil. Allow it to cook for a good 2 minutes on each side before turning it with a pair of tongs. After braaing the steak, remove it from the heat, cover in foil and set it aside to ‘rest’ for a couple of minutes. This will allow the juices and muscle fibres in the meat to settle and soften, ensuring the steak is tender.
If you follow these basic steps, you are on your way to becoming a pro at braaing the perfect steak. Experiment with different types of wood, rubs, marinades and even sauces if you like. Find your own personal taste and build on it.