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

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