Perfect steak – grilled or braaied

November 27, 2012 in Recipes, Steak by Admin

  • The braai must be hot but no flames (hold your hand 12cm above cooking surface, less than 10 seconds; too hot BE CAREFUL NOT TO BURN YOURSELF!!)  The pan must be as hot as possible
  • Make sure your steak is at room temperature before cooking
  • Massage a little oil and seasoning of choice into the steak – this also tenderises the meat
  • Place steak on the heat, do not move until lightly charred
  • Oil meat and not pan, putting oil in the pan will make it smoke and steak may stick
  • Turn and cook on other side to desired ‘doneness’
  • To check ‘doneness’ of steak without hacking:

Press first tip of left  finger lightly on top of tip of left thumb, feel the flesh just below the thumb on the palm of your left hand, it will be soft = rare, 2nd finger slightly firmer = medium rare, 3rd  finger = medium, little finger = medium well

  • Remove steak and cover loosely in a warm place for the same length of time as it was cooked, this ensures the juices re-enter the meat and ensures you get the best eating quality (cheffy term – resting)
  • For well-done steak choose a marbled cut like rib eye as the fat will help keep the steak moist and help avoid eating shoe leather!