There's nothing better than a steak on the braai. Picture: Freepik
Image: Freepik
Nothing beats the smell of a steak sizzling on the braai.
But mastering the art of braaing a steak to perfection requires more than just tossing it onto the grid and hoping for the best.
Here’s your ultimate guide to ensuring your steak is always juicy, flavourful, and cooked to perfection.
The best braai starts with choosing the perfect cut of meat.
Your choice of meat will determine the flavour, texture, and cooking time.
These are some of the best cuts for a great braai.
Ribeye: Loaded with marbling, this steak is juicy and packed with bold, beefy flavour.
Sirloin: A balance of tenderness and rich taste, ideal for those who prefer a leaner steak.
T-Bone: A combination of sirloin and tender fillet, this cut offers the best of both worlds.
Porterhouse: Similar to the T-bone but with a larger fillet portion, perfect for the hungry braai master.
Rump: Full of deep, beefy flavour, best cooked medium-rare.
Fillet: The most tender cut of them all, though it benefits from added seasoning or a butter baste to enhance its mild flavour.
A T-Bone is a combination of sirloin and tender fillet. Picture: Helia Ghaharian / Pexels
Image: Helia Ghaharian / Pexels
The secret to an incredible steak starts before it even hits the flames.
Here’s how to set yourself up for the perfect braai.
Bring to room temperature: Take your steak out of the fridge at least 30 to 45 minutes before cooking. This ensures even cooking and prevents a cold centre.
Keep seasoning simple: Coarse salt and freshly cracked black pepper are all you need to enhance the natural flavours of the meat.
If you want to elevate it, a light rub of garlic, rosemary, and olive oil does wonders.
Skip the heavy marinades: Unless you’re working with a tougher cut, heavy marinades can mask the taste of a good steak.
Keep seasoning simple. Picture: Goumbik / Pexels
Image: Goumbik / Pexels
A good braai is nothing without a proper fire. Here’s how to get yours just right.
Pick the right fuel: Hardwood charcoal, seasoned wood, or quality briquettes give the best smoky flavour.
Heat is everything: Steaks need intense heat to sear properly. Aim for a temperature of around 230–260°C.
Use a two-zone fire: Have one side of the braai super hot for searing and another with lower heat for resting thicker cuts without burning them.
Now for the magic moment. Getting that steak perfectly caramelised on the outside while keeping it tender inside.
Ensure the grid is hot: If you can’t hold your hand over the grill for more than two seconds, you’re in the ideal heat zone.
Don’t poke or press: Every time you press the steak down or poke it with a fork, you’re losing juices.
Flip only once: For the best crust and juiciness, let the steak sear on one side until it naturally releases from the grid, then flip it.
Once your steak is off the grid, let it rest for five to 10 minutes.
This allows the juices to be redistributed, ensuring each bite is succulent and tender.
Slice against the grain: Cutting across the muscle fibres makes the steak even more tender.
Finish with flavour: A knob of garlic butter melting over the steak just before serving adds an extra layer of indulgence.
Slice against the grain. Gonzalo Guzman / Pexels
Image: Gonzalo Guzman / Pexels
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