Steak on the Braai

TIP:

This dish is simple, no real recipe! Just thoughtfulness. The quality of the meat is EVERYTHING. A low quality steak will still be low quality even if braaied brilliantly. We recommend you work with thick cut steaks. They are more forgiving and allow you extra time to relax by the braai. Thick cut steaks also offer a better range of doneness for your guests. If you can buy thick cut pastured beef, amazing. 

Ingredients: 

• thick cut steaks

• avocado oil

• kosher salt

• pepper

prep:

• Bring the steaks to room temperature.

• Rub liberally with avocado oil (olive oil is a carcinogen at the temperatures we plan to braai at)

• Salt and pepper the meat. We like course ground kosher salt.  

• Use your hands to rub in the salt and pepper. Then salt a little more for looks.

directions:

There are two ways to do this, both equally fun and sure to deliver superb results.  

OPTION 1

Place the steak on a very hot braai.  It’s important you know your braai. Know where the hot spots are and know where it runs cooler.  We like to start very hot for side one, then move to a cooler spot to finish. The meat will tell you when it’s time to flip it.  When it flips easy, right at that first moment it’s time to flip it. A specific time cannot be suggested because every steak is different due to it’s thickness and quality. Put it on, drink some Braai Cab and don’t think about it again for 5 minutes. Then poke around and test a corner.  

Once flipped keep a close eye.  Touch the steak to test for doneness.

Remove steak and place it somewhere where it can be covered in foil to rest.  This is very important, as if you cut it right away, the juices will not have had time to redistribute inside the steak and will just pour out of it. What a waste! Let it set - another chance to enjoy your Braai Cabernet. 

Every quality Braai Master has at least one great cutting board and knife they love. We use Japanese steel (Yoshihiro) - it’s endlessly re-sharpenable and durable. A Braai steak carved and served on a cutting board is perfect.  Don’t forget to only slice against the grain.  

OPTION 2

We LOVE to work with cast iron when it comes to steak. Place your cast iron pan or chapa (just a flat piece of steel or cast iron) on your braai. Get it HOT. We use a Big Green Egg, so its easy to get that cast iron to 600 degrees. 500 is fine! Once the pan is hot, put the steak on and sear that first side.  It only takes a few minutes. This is how you get the crust great steakhouses reference. 

Then flip the steak. Now, you can keep it in the cast iron or move it directly to the braai grate. Up to you. We like a crust side on one side and a softer side on the other, so we often move it to the grate. This also allows you to play with two techniques throughout the process.  

Another benefit to only using cast iron on one side is that you can still get the all important grill marks from the grate on the other side!

Follow the instructions from Option 1 for removing, setting and serving.