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The Ultimate Guide to Braaing Steak: Choosing Cuts, Cooking Methods, and Flavour Tips
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The Ultimate Guide to Braaing Steak: Choosing Cuts, Cooking Methods, and Flavour Tips

Braaing steak is a beloved South African tradition that goes beyond simply cooking meat; it’s about crafting a perfect, mouth-watering experience. Whether you’re braaing for a crowd or just for yourself, knowing how to choose the right cut, how to braai it to perfection, and how to enhance the flavours with the right spices is key to achieving a flawless steak.

In this guide, we’ll explore the best cuts of steak for braaing, the optimal methods for each, essential seasoning tips, and recipes for braaing steak to different levels of doneness.

Image Source: pexels-vanmalidate-769289

 

Choosing the Perfect Steak Cut for Braaing

The cut of steak you choose plays a huge role in the final result of your braai. Different cuts offer different levels of tenderness, flavour, and fat content, which affect how the steak cooks on a braai.

 

1. Ribeye

  • Flavour: Rich and juicy, with a good amount of marbling (fat).
  • Best Braai Method: Ribeye thrives on direct heat. The marbling ensures that it remains tender and juicy even with high heat. Sear it for a crispy crust and cook to your preferred doneness.
  • Tip: Avoid overcooking as the fat can become too chewy.

 

2. Sirloin (New York Strip)

  • Flavour: Leaner than ribeye, with a robust beef flavour.
  • Best Braai Method: Sear the sirloin over high heat, then move it to a cooler part of the braai to finish cooking. This method ensures the exterior is crispy while keeping the inside tender.
  • Tip: Sirloin is perfect for medium-rare to medium doneness.

 

3. T-bone

  • Flavour: Combines the tender fillet (on one side) and the flavourful sirloin (on the other).
  • Best Braai Method: Sear the steak on both sides over high heat, then move to indirect heat to finish cooking. The bone conducts heat, so keep an eye on the temperature to prevent overcooking.
  • Tip: Cook to medium-rare for the best texture and flavour.

 

4. Fillet (Tenderloin)

  • Flavour: Extremely tender but lean, with a subtle flavour.
  • Best Braai Method: Since fillet is very lean, it’s best cooked quickly over high heat to avoid drying out. Searing each side for a few minutes is enough to keep it juicy.
  • Tip: A medium-rare fillet is ideal, but avoid cooking past medium to preserve its tenderness.

 

5. Rump

  • Flavour: Bold, beefy flavour with firm texture.
  • Best Braai Method: Rump can handle direct heat well. Braai over medium-high heat, ensuring you don’t cook it past medium for a tender bite.
  • Tip: Rump is perfect for slicing and serving family-style.

 

Which Braaing Methods Work Best for Different Steak Cuts?

The right braaing technique is essential for enhancing the natural flavours of each cut of steak. Here’s how to match your steak cuts to the best braai methods.

 

Direct Heat Braaing

Direct heat means placing the steak right over the flames. This method is perfect for searing and locking in the juices while creating a crust on the exterior. Use this technique for steaks like ribeye, sirloin, and rump, which can handle the intensity of the heat.

  • Steps for Direct Heat Braaing:
    • Preheat your braai until the coals are white-hot or the gas grill reaches a high temperature.
    • Sear the steak for 2-4 minutes per side, depending on the thickness and desired doneness.
    • Let the meat rest after cooking to allow the juices to redistribute.

 

Image Source: pexels-gonzalo-guzman-391363-3997609

 

Indirect Heat Braaing

For thicker cuts like T-bone and fillet, indirect heat is ideal. By cooking the steak on a part of the braai where it’s not exposed to direct flames, you allow the interior to cook more slowly without over-charring the exterior.

  • Steps for Indirect Heat Braaing:
    • Create a two-zone fire by placing coals on one side of the braai, leaving the other side cool.
    • Start by searing the steak over direct heat for a nice crust, then move it to the cooler side to finish cooking.
    • Use a meat thermometer to check for doneness.

 

 

How to Spice Your Steak for the Braai

While a good cut of steak doesn’t need much seasoning, spicing it properly can elevate its flavour to new heights. Whether you prefer a simple salt and pepper rub or a more complex marinade, here are some options to consider:

 

1. The Classic Salt & Pepper Rub

Sometimes, simplicity is key. A generous sprinkle of salt and freshly ground black pepper brings out the natural flavour of the beef.

  • How to Use: Pat your steak dry and season both sides generously just before braaing. Salt will help form a crust during searing.
  • Tip: Coarse sea salt and cracked pepper work best.

 

2. Spicy Steak Rub

If you want to add a bit of heat, a mix of cayenne pepper, smoked paprika, garlic powder, and thyme can add a punch to your steak.

  • How to Use: Rub the steak with olive oil, then coat with the spice mix at least 30 minutes before braaing to let the flavours infuse.
  • Tip: For a smokier taste, use smoked paprika or add chilli flakes for extra heat.

 

3. Herby Marinade

For those who prefer a more tender, flavour-packed steak, try marinating your cut in a blend of olive oil, lemon juice, garlic, and rosemary.

  • How to Use: Marinate your steak in the fridge for at least 2 hours before braaing. Remove from the fridge and let it come to room temperature before cooking.
  • Tip: Avoid using too much acidic marinade (e.g., lemon) for long periods, as it can break down the meat’s texture.

 

Why You Should Rest Your Steak After Braaing

Resting your steak after it comes off the braai is essential for ensuring a juicy, flavourful result. Here’s why:

  • Juice Retention: When steak cooks, its juices are pushed toward the centre of the meat. By allowing the steak to rest for 5-10 minutes, the juices have time to redistribute evenly, keeping every bite juicy.
  • Better Texture: Cutting into a steak immediately after cooking can make it lose its tenderness, while resting helps maintain the right texture.
  • Tip: Cover your steak loosely with foil while resting to keep it warm without steaming it.

Image Source: pexels-valeriya-1251208

 

Master Steak Recipes: Sizzle Your Way to Perfection on the Braai

Now that you know how to choose and prepare your steak cuts, it's time to put it all into practice. These recipes will guide you to masterfully braaied steaks with detailed steps for achieving the perfect result every time. Let’s get cooking!

 

1. Perfectly Braaied Ribeye Steak

Rich in flavour with a beautiful marbling of fat, ribeye steak is a favourite for its juiciness and tenderness when braaied over high heat.

  • Ingredients:

    • 2 ribeye steaks (2.5 cm thick)
    • 1 tbsp olive oil
    • Coarse salt and freshly ground black pepper
    • 1 sprig rosemary for garnish

 

  • Method:

    1. Preheat the braai to high heat until the coals are white-hot.
    2. Rub the ribeye steaks with olive oil and season both sides generously with salt and pepper.
    3. Place the steaks directly over the heat and braai for 3-4 minutes per side, depending on your preferred doneness (use a thermometer to aim for 55°C for medium-rare).
    4. Once seared, move the steaks to a cooler part of the braai for an additional 2 minutes if you prefer medium doneness.
    5. Let the steaks rest for 5-7 minutes, lightly covered with foil, to allow the juices to redistribute.
    6. Garnish with rosemary and serve with a fresh green salad or potato wedges.

 

2. Spiced Sirloin Steak with Garlic Butter

Image Source: pexels-rik-schots-1381213-12234323

This sirloin steak gets a delicious kick from bold spices, complemented by rich garlic butter to finish it off.

  • Ingredients:

    • 2 sirloin steaks
    • 1 tbsp olive oil
    • 1 tbsp cayenne pepper
    • 1 tbsp smoked paprika
    • Salt and freshly ground black pepper
    • 2 cloves garlic, minced
    • 50g butter

 

  • Method:

    1. Preheat your braai to medium-high heat.
    2. Rub the steaks with olive oil, cayenne pepper, smoked paprika, salt, and pepper. Let them sit at room temperature for 30 minutes.
    3. Braai the steaks for 4-5 minutes per side, ensuring a nice crust forms on the outside.
    4. While the steak rests, melt butter in a small pan over low heat and add minced garlic. Cook for 1-2 minutes until fragrant.
    5. Drizzle the garlic butter over the steak before serving and enjoy with grilled vegetables or creamy mashed potatoes.

 

3. Marinated T-bone Steak with Lemon and Rosemary

Image Source: My Butchers Block

T-bone steak combines the best of both worlds: tender fillet and flavourful sirloin. This recipe elevates the experience with a lemon and rosemary marinade.

  • Ingredients:

    • 2 T-bone steaks
    • ¼ cup olive oil
    • Juice of 1 lemon
    • 2 sprigs rosemary, chopped
    • 2 cloves garlic, minced
    • Salt and freshly ground black pepper

 

  • Method:

    1. In a bowl, mix olive oil, lemon juice, chopped rosemary, garlic, salt, and pepper.
    2. Marinate the T-bone steaks in the mixture for at least 2 hours, turning halfway through.
    3. Preheat the braai to high heat and sear the steaks for 3 minutes per side. Move them to a cooler side of the braai and cook for an additional 5-7 minutes until the internal temperature reaches 60°C for medium doneness.
    4. Let the steaks rest for 5 minutes before slicing and serving with garlic bread or a fresh tomato salad.

 

4. Classic Braaied Fillet Steak with Herb Crust

Tender and elegant, fillet steak is the leanest cut and needs careful attention to keep it juicy. This herb-crusted fillet adds a fragrant touch to the delicate flavour of the steak.

  • Ingredients:

    • 2 fillet steaks
    • 1 tbsp olive oil
    • 1 tsp thyme
    • 1 tsp rosemary, chopped
    • 1 tsp parsley, chopped
    • 2 cloves garlic, minced
    • Salt and pepper

 

  • Method:

    1. Preheat your braai to high heat.
    2. Rub the fillet steaks with olive oil, thyme, rosemary, parsley, garlic, salt, and pepper.
    3. Sear the steaks for 2-3 minutes per side over high heat. Move them to indirect heat and cook for an additional 3-4 minutes, until the internal temperature reaches 55°C for medium-rare.
    4. Allow the steaks to rest for 5 minutes before slicing. Serve with roasted vegetables and a side of mustard sauce.

 

5. Rump Steak with Chimichurri Sauce

Rump steak is a firmer cut with bold flavour, and this tangy chimichurri sauce adds freshness to every bite.

  • Ingredients:

    • 2 rump steaks
    • 2 tbsp olive oil
    • Salt and freshly ground black pepper
    • ½ cup fresh parsley, chopped
    • 2 tbsp red wine vinegar
    • 1 clove garlic, minced
    • ½ tsp chilli flakes
    • ¼ cup olive oil (for chimichurri)

 

  • Method:

    1. Preheat your braai to medium-high heat.
    2. Season the rump steaks generously with olive oil, salt, and pepper. Let the steaks come to room temperature before braaing.
    3. Braai for 4-5 minutes per side, turning once, until medium-rare or your desired doneness.
    4. While the steaks rest, prepare the chimichurri sauce by mixing parsley, red wine vinegar, garlic, chilli flakes, and olive oil in a bowl.
    5. Slice the steak and drizzle with chimichurri sauce before serving.

 

6. Grilled Porterhouse Steak with Spicy BBQ Glaze

The Porterhouse steak, a larger version of the T-bone, gets a flavour boost with a spicy BBQ glaze that caramelizes beautifully on the braai.

  • Ingredients:

    • 2 Porterhouse steaks
    • Salt and freshly ground black pepper
    • 1 tbsp olive oil
    • ¼ cup BBQ sauce
    • 1 tbsp hot sauce (optional)

 

  • Method:

    1. Preheat the braai to high heat.
    2. Rub the steaks with olive oil, salt, and pepper. Braai them for 3-4 minutes on each side.
    3. In the last minute of cooking, brush the steaks with BBQ sauce mixed with hot sauce.
    4. Move the steaks to indirect heat and cook for an additional 3-5 minutes, depending on your preferred doneness.
    5. Let the steaks rest before serving with coleslaw or potato salad.

Image Source: pexels-igrejapreta-2491273

 

Perfect Your Steak Braai: Recipes for Every Cut

Whether you’re braaing ribeye, sirloin, fillet, or T-bone, this guide provides all the tools you need to achieve steak perfection. Each recipe is crafted to highlight the natural flavour of each cut, while offering unique cooking methods and sauces that bring out the best in your steak. Now, fire up your braai, choose your favourite cut, and enjoy the rich, smoky flavours of a perfectly braaied steak!

 

Resources

  1. Braai Tips: How to Braai the Best Steak
  2. The Braai Guru’s Guide to the Perfect Steak
  3. How to Braai the Perfect Steak
  4. Braai Steak with These Tips
  5. 5 Steak Tips for the Perfect Braai
  6. How to Braai Steak
  7. The Braai Master’s Guide to Steak
  8. Braai Like a Meat Hero
  9. Jan Braai on How to Braai the Perfect Steak

 

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