How to Braai the Perfect Steak. Few things in life are as satisfying as a perfectly braaied steak: smoky, juicy, and kissed by flame. In South Africa, the braai is more than just a way to cook—it’s a way of life. And when it comes to steak, there’s an art to getting it just right. Whether you’re a seasoned braai master or firing up the coals for the first time, this step-by-step guide will help you achieve steak perfection.
🔥 Step 1: Fire Prep – Coals, Not Flames
Before the steak hits the grill, you need the right fire. Let your wood or charcoal burn down until you have a bed of glowing, even coals—no roaring flames. Push the coals slightly to the sides so the heat also cooks from around the steak, not just beneath it.
Pro tip: Coals are at their hottest just after you break them up—perfect for that initial sear.
🥩 Step 2: Prep Your Steak
For this method, go big or go home—a thick rump steak is ideal.
Here’s what you need:
- Olive oil (to keep it moist and reduce sticking)
- Coarse salt
- Freshly ground black pepper
Rub your steak with a bit of olive oil and season generously. Don’t be shy—the thicker the steak, the more seasoning it can handle.
🔥 Step 3: Sear on High Heat
Place your grid low—right above those blazing hot coals. You should hear an immediate sizzle when the steak touches the grid.
Don’t move the steak! Leave it in place to get those beautiful grid marks and develop that delicious caramelized crust.
Let the fat and oil drip onto the coals—it creates flavor-packed smoke that infuses the steak with that signature braai aroma.
⏱️ Step 4: Flip It Once
Wait until you see blood just starting to rise to the top of the steak. That’s your sign—it’s time to flip. One turn is enough.
Cook the other side for about 5 minutes, depending on thickness and desired doneness.
🔥 Optional: Crisp the Fat
If your steak has a thick fat cap, once it’s a bit more rigid, hold it fat-side down on the grid to crisp it up. This adds amazing flavor and texture.
🧂 Step 5: Skip the Marinade—Mostly
Some prefer to baste or marinate during cooking, but beware: most basting sauces contain sugar, which burns quickly over high heat. Instead:
- Braai your steak with just salt, pepper, and olive oil.
- Add sauces or bastings right at the end, or even afterward.
A smear of mustard or a quick dip in warm basting sauce after resting? Perfection.
🛏️ Step 6: Rest Before Serving
Once your steak is done, remove it from the heat and let it rest. This allows the juices to redistribute, keeping the meat tender and moist.
A rested steak = a juicy steak.
👌 Step 7: How to Tell It’s Done
Here’s a quick touch test:
- Soft with lots of give: Rare
- Slight resistance: Medium-rare (perfect for most)
- Firm: Well-done (but… why?)
Cut it open, and you should see a pink, juicy center with a beautifully browned exterior.
🍽️ Final Thoughts
Braaiing steak is about heat, timing, and simplicity. You don’t need fancy marinades or gadgets—just a good cut of meat, a hot fire, and a bit of patience. Whether you serve it with pap and sous, a fresh salad, or just a cold beer, nothing beats steak off the coals.
So grab your tongs, fire up the braai, and enjoy the magic that is steak the South African way. 🔥🥩🇿🇦