How to braai the perfect steak
Posted on 4 December 2014
It doesn’t matter what cut of meat you’re going to braai, Clement Pedro gives us very simple rules to follow.
1. Take the steak out of the fridge about an hour before placing on the braai. It might need a little more time to reach room temperature depending on the thickness. (This is important to ensure the steak is perfectly cooked right through instead of cooked outside and cold inside!) You also must not put a cold steak on a hot grill because it causes the meat to ‘tense up’ and become tough.
2. Always seal the meat over a high heat. Hold your hand 30cm from the braai heat to test if it’s hot enough – you should only be able to hold it there for three seconds before it becomes too uncomfortable.
3. Seal a larger cut of meat over the hot coals before continuing to cook it over indirect heat. Shift all the coals to one side of the braai, then place the steak over the side without coals – the indirect heat will be sufficient to cook the meat.
4. When braaiing chicken or ribs, always braai the meat over low-heat coals. This will make sure the meat is completely cooked and tender, right through to the bone.
5. Fish can be prepared over medium-heat coals and doesn’t take long to prepare. Prawns and other seafood (like squid) can be prepared over high heat and need even less cooking time.
Try Abigail Donnelly’s delicious ostrich tikka recipe – perfect for your next summer braai.
Following a healthy eating plan doesn’t need to be boring. Here’s a quick and easy recipe to try for your next fish braai.
Both videos were shot on location at The Cape Town Hotel School in Mouille Point.
The information provided in this article was correct at the time of publishing. At Mediclinic we endeavour to provide our patients and readers with accurate and reliable information, which is why we continually review and update our content. However, due to the dynamic nature of clinical information and medicine, some information may from time to time become outdated prior to revision.