The term "braai", in Afrikaans, means "grilled meat". To properly cook a steak with this technique, you will need to light an open flame with very intense heat. Once you are able to master this cooking method, you can apply what you have learned to other cuts of meat.
Ingrediants
For 4 people
- 800-1000 g of round or fillet meat
- 10 g of sea salt
- 5 g ground black pepper (optional)
- 60 ml of ready-made marinade for steaks, according to your taste (optional)
Steps
Part 1 of 3: Prepare the Steak
Step 1. Thaw the meat
The steak must be brought to room temperature before being cooked. If it were cold or partially frozen, the cooking times would expand and the outside could burn even before the inside is cooked.
- If the steak is frozen, place it in the refrigerator for 24 hours to thaw it.
- Meat that has been stored or thawed in the refrigerator should be left on the counter for 20 minutes before cooking to allow it to reach room temperature. Put it in a cool place in the house and cover it with kitchen paper or plastic wrap (without sealing it) to protect it from dust and insects.
Step 2. Cut the meat into individual portions
If you bought a piece of round or whole tenderloin, try to slice it into single steaks with an approximate thickness of 5 cm.
Preparing portions before cooking increases the contact surface between the meat and the flame, also improving its flavor
Step 3. Season the steaks
Rub them with salt on both sides; if you want to add pepper too, do it now.
- Do not wet the meat with any liquid or marinade for the time being.
- Salt is strongly recommended while pepper is optional.
- You can add other dry spices if you wish, but be aware that you are putting the meat at risk. Spices, in fact, exposed to an open flame could burn and contaminate the steak with an unpleasant aroma.
Part 2 of 3: Lighting the Fire
Step 1. Adjust the height of the grid
This should be positioned between 5 and 15 cm from the base of the barbecue.
- The exact distance is not important, but if you plan to make a braai worthy of the name, it is better to start with a greater height and then vary it as you become familiar with the technique.
- The grill must not be greasy. The high temperatures and short cooking times prevent the meat from severely sticking to the surface.
Step 2. Use lots of charcoal
Pile it inside the base of the barbecue to create a large bonfire. You will need 3-5 kg of charcoal or enough to fill 50% of the base volume.
- If you really want to recreate the South African atmosphere and flavors, use firewood instead of coal. If you opt for this solution, fill the bottom of the barbecue halfway with wood.
- Regardless of the material you choose, remember that you need to create a large bonfire. Do not try to light a small fire with the intention of adding more coal or wood later. If in doubt, remember that in this case the Latin saying “melius abundare quam deficere” is valid.
- Gas barbecues are simple to control, but they are not the best suited for the braai technique. If you only have this model at your disposal, set the burners to maximum.
Step 3. Light the fire and wait for it to subside a bit
Sprinkle the charcoal or wood with a moderate amount of liquid devil and then ignite as usual. Wait for the flames to subside before cooking.
- At first you should see a very large bonfire. Don't start cooking for now. Wait for the flames to subside until they become small and burn in the embers.
- Consider using a thermometer to monitor the heat. In theory, the barbecue should reach 300 ° C.
Part 3 of 3: Cooking the Steak
Step 1. Put the meat on the grill
Use long-handled tongs and place the slices of meat on the cooking surface. Arrange them evenly, directly over the open flame.
- Leave the barbecue open, do not lower the lid.
- Always use long-handled tongs instead of a meat fork. The forks leave holes in the steaks from which the natural juices come out.
Step 2. Turn the steaks after 2-4 minutes
Once the first side is brown and lightly charred, flip the meat.
Even just two minutes will be enough but, depending on the intensity of the heat and the height of the grill, it may take up to four minutes
Step 3. Brush the meat with the marinade if desired
If you want to use a ready-made marinade, use a pastry brush to apply a light layer to the exposed surfaces of the meat after turning it.
- Chemical changes take place inside the steaks after the first browning and these changes also create a certain flavor. If you wet the beef before this all happens, the marinade will interfere with the chemical reaction and prevent the braai's natural flavors from developing.
- Traditionally, braai meat is not marinated at all. However, if you are used to using liquid when cooking, you will be able to enjoy your grilled meat dish at its best and you will like it much more than the natural flavor.
- You can use your favorite marinade mixture. Commercial ones are just as acceptable as homemade ones, it's just a matter of personal taste.
Step 4. Expose each side of the meat to the open flame
Throughout the cooking process, check that each side of the steaks is exposed to direct heat from the flame for a minute or until it turns brown.
Usually, the meat must be turned once more after two minutes, a third time after another minute and a half and a last time after another 90 seconds. Exact timing may vary based on the condition of your barbecue
Step 5. Cook the meat medium rare
Most braai purists insist that steaks should be medium rare. For this purpose, 7-10 minutes of cooking are required.
- If you prefer a more or less cooked meat, add or subtract a minute to the cooking times of each side according to the degree you want to achieve. For example, if you love medium rare meat, cook the steak for about 4 minutes per side instead of 2.
-
The most accurate way to calculate doneness is to use a meat thermometer. Tuck it into the thickest part of the steak and check the value to see if it's time to remove the meat from the heat or not.
- If you love rare cooking, remove the steak from the barbecue when it reaches 52 ° C.
- For medium rare cooking, wait until it reaches 54 ° C.
- The medium rare steak should have a core temperature of 60 ° C.
- For almost well done meat, you have to wait until 68 ° C.
- If you love well-cooked meat, then you can take it off the barbecue when it reaches 74 ° C.
Braai Steak Step 12 Step 6. Remove the meat from the heat and let it rest
When you are satisfied with the doneness, remove it from the heat and let it rest for 5 minutes.
- This rest time allows the muscle fibers to reabsorb and stabilize the juices thus preventing them from coming out at the first cut.
- It is best to put the steak on a hot plate or in a hot bowl for the standing time, that way it doesn't get too cold.
Braai Steak Step 13 Step 7. Enjoy your meal
When the meat has rested for several minutes, you can serve it to diners. Do this while it's still hot enough.
Advice
- Don't be discouraged if the steak isn't perfect on the first try. You will need to cook several before mastering the technique.
- Most people agree that braai is more than a cooking technique. It is an important part of a larger social experience, so to truly savor the taste of a braai, you should share it with family and friends.
