It’s that time of the year where dad can sit, relax and have one day’s rest.
Yes you know it, this Sunday 15 June is Father’s Day and what better to treat him by braaing a succulent piece of meat – don;t forget the beers obviously.
The Record dug deep and came across a recipe by one of the country’s well-known braaiers, Jan Braai.
Here are 10 steps how to braai a delicious medium to rare steak:
Step one (Temperature):
By the time the steak goes onto the grill, make sure it isn’t ice cold. Take out the steak of your choice of the fridge 20 minutes before you do anything. If you choose not to listen, and put the steak on the grill should it be frozen, you have to suffer the consequences of the outside of the steak being burnt to charcoal before the heat actually goes to the middle.
Step two (Coals):
You need very hot and enough coals. The correct fire temperature and making use of wood works best. If you wonder if the fire is too small, it probably is.
Step three (Grill):
The distance between the grill and hot coals should be 5cm and 15cm.
Step four (How would you like your steak to be prepared sir?):
A steak should be done medium to rare. Should you like it medium, I advise that you to reconfigure your taste buds and eat it medium to rare. Should you like it, well done, please stop reading.
Step five (Salt):
Add when you want to. It also really doesn’t matter if you spice it with salt before or after it is ready.
Step six (Time):
Remember what time you put on the steak. Take off after seven minutes. A steak about 2.5cm to 3cm thick on a hot fire and approximately 10cm from the hot coals should be medium to rare within seven minutes. Break up your seven minutes as follows: Turn over the steak for the first time after two minutes; and again after two minutes; then one and a half minute; and again on the other side for another one and a half minute. It should then be perfectly medium to rare. For a steak to be perfect, its inside temperature should be between 55ºC and 57ºC.
Step seven (Tong’s or a fork?):
Always use a braaitang when working with steak. A fork will make holes in the meat that will cost you a nice juicy steak.
Step eight (Say goodbye to marinade):
Your steak has to be dry when placed on the grill and hot coals. One can apply marinade only when both sides of the steak has braaid for two minutes – but apply with a brush.
Step nine (Let it to rest):
Steak needs some time to rest after you braai it. It gives the steak time to juice it up for you before you eat it – trust me. An example of what to do while the steak rests is to prepare the table, and heat up plates, that should do it.
Step 10 (Don’t put it with other meat):
Once you have braaid your steak, do not place it with an aluminium-braaibak that is filled with other meat. It’s best to eat your steak as soon as it has rested. Let the person braaing chicken lose out!
