You’ve got your juicy T-bone or tasty club steak, now you just need to cook it to perfection. Whether perfection is rare, medium or well done, make sure your guests have exactly what they want. December might be over, but summer is still here so why not enjoy your steak on the braai?
Tips for the best steak:
- Griddle pan or braai…make your choice. Of course, we love it on the Braai.
- The steak should be at room temperature before braaing. (Frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently).
- Rub the steak with olive oil, and season with salt and pepper.
- Bring the pan or braai to a high heat beforehand. This helps with the caramelization and creates a delicious crust.
- Cook the steak until however you or your guests like their steak (rare, medium-rare etc.). See cooking times below.
- Rest your meat! When taking the meat off the heat, rest it for half the cooking time i.e. 5-10mins.
Cooking Times (per side):
Medium-rare to medium doneness is popularly accepted as the best for flavour and texture.
The general rule for a 2.5 cm thick steak, is that if you like it done rare, then you would need to cook it for 1-2 minutes on each side, letting it rest for 6-8 minutes. For a medium-rare steak, cook it for 2-2.5 minutes on each side, letting it rest for 4 minutes and for a well-done steak, cook it for 4.5 minutes on each side, letting it rest for 1 minute. If your steak is thicker it will need more cooking time and if it is thinner it will need less cooking time.
