How to braai the perfect steak

There is nothing better than a juicy steak on the grill to get a typical South African braai in full swing. The recognisable sizzle on the grill and the smell of smoke filled with the flavour of meat and spices are enough for anyone to want to become the next Jan Braai.

With Heritage Day fast appoaching its vitally important to impress your friends and family with a perfect steak on National Braai Day.

Here are a few important tips to remember

• Get to know your local butchery and ask for advice on buying a good piece of meat needed for the perfect steaks.
• Make sure you use a 2cm thick piece of meat. Meat has to have a darkish colour for full flavour. No one wants to eat a piece of flavourless steak that tastes like a piece of wood. If the steak is to thin then it will overcook the steak.
• Make sure you use burning hot coals for the perfect braai temperature.
• Season your steak with all the best spices after turning over the steak. That way the spices get in direct contact with the grill when turned over. Steak can also be marinated and spiced beforehand depending on individual preferences.
• Make sure your steaks are at room temperature before putting them on the grill. This will ensure that the steak cooks evenly and retains its juiciness.
• Impart some much needed flavour to the meat with a combination of olive oil, crushed garlic and fresh thyme or rosemary. For the bare essentials, remember to vigorously rub a salt and Pepper Mix onto the steak.
• Brush the grill with olive oil to avoid the meat sticking to the grill.
• Use these tips to ensure that you get a perfectly cooked steak whether you like it rare or well done:

You can use a thermometer to check the temperature of the meat:
Rare: 52°C
Medium rare: 55°C
Medium: 60°C
Medium to well done: 72°C

You can also do the time test and watch the clock:

Rare: 2-3 minutes per side
Medium: 4 minutes per side
Well done: 5-6 minutes

• Never poke your meat with a fork when the steak is on the grill. Use a tong to remove the steak from the grill and don’t cut the steak open to check if it is done. This will cause valuable juices to get lost and no one wants to eat a dry steak.
• Remove the meat from the braai when its just a bit underdone and leave for three to five minutes as the meat will then still cook. The juices will also then redistribute throughout the steak.
• Never reheat your steak as it will just go bone dry and extremely chewy.
• Serve immediately

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