let’s #braai some steak!

let’s #braai some steak!

{something unadulterated}
Steak! Out of all the gazillions of steak recipes, one of my favourites (and the simplest of things) is grilled steak on the fire with garlic butter. There is something unadulterated about this that is just perfect when you a craving for a good steak. Served with some salad on the side, you just can’t go wrong.

{steve maresh}
I chatted to Steve Maresh from the Local Grill in Johannesburg (winner of this years’ Steakhouse of the Year”), I asked him a few questions on how to make the perfect steak, here is what he had to say … “My perfect steak is cooked on oak staves on a gas Webber. The staves are soaked in water overnight and placed on the hot grill for a minute before turning over. Place the lightly seasoned steaks on the staves. Close the Weber lid for 12 minutes and then just before serving, brown/caramelize the steaks on the hot grill. Place back on the now smoldering staves and serve. …Cooking with Himalayan salt blocks come a close second…”

{my version}
So there you have it … but let’s face it not all of us have the time to rush out and buy wooden staves and salt blocks …taking nothing away from this must-try-once-in-a-lifetime-recipe…. Here is my home styled version to cooking the best steak:

steak with garlic butter

Tips for frying the best steak at home

Stoke the coals so there is a strong flame.
Add a little bit of oil in your griddle pan.
Now place the pan on top of the flame and leave it until your pan is smokin hot.
I season my steaks before I put it in the pan – just with salt and black pepper.
Then fry 3.5 min on one side and 3.5 minutes on the other side (this is for a cut of steak that is +-2cm thick).
Let it rest for 6-8 minutes.

For my garlic butter

2 Tbs butter
1 tsp grated garlic (if you want more add more)
1 small pinch of cayenne pepper (optional)

Mix together and put in fridge to harden.


7 Responses »

  1. Hi Barry
    If you were to cut into a steak straight from the grill, you’d see a huge pool of juices come spilling out all over your plate. But if you wait five minutes or so before cutting into it, you won’t see that. The juices will be in the steak, not on the plate. Here’s why:

    Think of a steak as a bunch of little cells, each one filled with juice. When you cook it, the heat causes those little cells to contract, which in turn squeezes the juices toward the center of the steak where it’s cooler. Imagine a water balloon. When you squeeze it at one end, the water shifts to the other end. So your hand squeezing the balloon is like the heat of the grill.

    Fortunately, the way those little cells get squeezed is only temporary, provided you’ve cooked the steak properly. Given a few minutes to cool down, those cells will revert to their former shape and the juices will migrate back from the center to be redistributed throughout the steak. If you overcook a steak, those little cells won’t bounce back in the same way, and thus cannot reabsorb those juices. Of course, in an overcooked steak, much of the juices will have evaporated anyway.

    If you wait a few minutes the steak wont be cold.


  2. This both sounds and looks great, just a pity one can’t smell it as well. Will treat my wife and self to it this week end

  3. Hi
    thanks for the great recipe. I always wonder why we have to let the meat set for 6 to 8 minutes, because we then end up eating a cold steak. Is there any remedy for the cold steak thing?

  4. Believe you me, the missus can grill a steak!! (Perfect every time!) This is top drawer stuff…I can have this for breakfast, lunch or supper!!

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