Step 3 – Get the best out of your meats

We’re onto the 3rd of 5 steps that will help you throw a steak barbecue that won’t be forgotten anytime soon. (Catch up on Step 1 & Step 2) 

You can experiment with forward and reverse sear, dry brining, DIY dry-ageing your steaks when you’re experienced or caught in the next social lockdown.

But absolutely and a must for everyday cooking of your steaks, are these simple tips that anyone can master!

Whether it’s a quick weekday lunch in between meetings, a romantic meal with a loved one, or you’re contributing steak to a friend’s barbecue for someone else to cook up; you should always give your steak the respect it deserves.

The focus of these tips all revolve around a relaxed, dry, seasoned and flavorful steak with a charred crust and tender inside.

1. If your steak is frozen, move it to the fridge the day before cooking

2. Take your steaks out of the fridge at least 30 mins (for a chilled 250g steak) or 60 mins (for a chilled tomahawk or whole fillet / tenderloin) before cooking, allowing it to reach room temperature

3. Over the course of this time, repeatedly salt and dab off the drawing meat juices with a paper towel. There is no need to go salt-bae crazy (some cooks prefer a kosher salt for the size of the crystals) and you can pat it off if you’re concerned about the saltiness. This process will dry the inside and surface of unnecessary moisture and help char & color your steak’s crust

4. Lightly oil and use your favorite seasonings before cooking (white pepper, garlic, onion powder, and blends are simple ways to add flavour)

5. Turn the heat up to full, close the lid and give your BBQ time to get white hot

6. Sear your meat on all sides with a charring color. For example, a fillet or tenderloin medallion should get short bursts on up to 6 sides. Or finish your Angus Tomahawk using the bone-in side as a heat barrier to get your steak just right. Yes, you absolutely want your Striploin surface fat, crispy and charred

7. Don’t be scared of using an internal thermometer to help get the desired outcome, especially if you’re using a thick and unfamiliar cut. Otherwise everyday cuts are easy enough to gauge by touch

If there are more friends at your braai than expected, rest your steak and slice up inch or inch-and-a-half thick strips for easy plating and sharing.

Follow these easy steps, every single time, and you’re fast on your way to claiming “The Braai-Guy” title!