How I braai a steak

[Jabberwocky]

smear the aged steak with olive oil
salt&pepper before you start a fire
start a good fire, use the whole bundle of wood.

wait till the flames are at their highest
move the grill low
engulf it in flames!
take it off when you think its too soon.

top it with creamy mushroom pepper sauce
marmite and honey also works

edit: skip to DJ...`s recipe
http://mybroadband.co.za/vb/showthre...95#post8535295

[cpu.]

For me it have to stop shaking and be declared dead by a vet before I eat it.

[Stefanmuller]

I do the same, except as soon as the last flames are out, I spread the coals, drop the grid low, and put the meat on. You still get flames from the oil but only at the start. I cut my steak thick so that it can stand on it's side, so flames only will chat it before the middle is warm. It has to be done raw though, not medium rare. I marinate with fresh coriander, jimmys and red wine beforehand but wipe most of it off before grilling. After a quick hot grill about 2 minutes a side I let it rest in the marinade for 5 min and then just heat it on the coals each side before serving.

[undesign]

/taking notes while drinking red wine, watching rugby and sitting next to fire, steaks waiting

[Picard]

When I cook for myself I only use fillet.

You can bugger up everything while braaing fillet and it will still come out great.

[werny]

When I cook for myself I only use fillet.

You can bugger up everything while braaing fillet and it will still come out great.

Just sad that fillet is so expensive.

[Picard]

Just sad that fillet is so expensive.

That's why I only use it when I'm alone.

[Garyvdh]

wipe the bum and chuck it on the plate. That's about it.

[Picard]

wipe the bum and chuck it on the plate. That's about it.

Who's bum?

[fonoi]

say what?

[DJ...]

I only cook them on an incredibly hot braai and turn them every 30 seconds or so, which keeps all of the moisture in the steak. I salt the steak an hour before cooking, which contrary to popular belief, does not dry out the steak. It draws some protein-rich moisture to the surface which helps brown the steak, which is where the real flavour comes from. It also begins enzymatic reactions in the steak which break down connective tissue, and tenderises the meat.

Never season with black pepper before cooking as it burns very easily. I also never use olive oil as it has a lowish smoke point and always burns on a hot braai. In fact there is no need for oil if you're cooking on a high enough heat - it won't stick at all. Cook to rare and always let the steak rest in tin-foil for a minimum of 5, up to 10 minutes, depending on the thickness of the steak...

[Picard]

I only cook them on an incredibly hot braai and turn them every 30 seconds or so, which keeps all of the moisture in the steak. I salt the steak an hour before cooking, which contrary to popular belief, does not dry out the steak. It draws some protein-rich moisture to the surface which helps brown the steak, which is where the real flavour comes from. It also begins anzymatic reaction in the steak which break down connective tissue, and tenderises the meat.

Never season with black pepper before cooking as it burns very easily. I also never use olive oil as it has a lowish smoke point and always burns on a hot braai. In fact there is no need for oil if you're cooking on a high enough heat - it won't stick at all. Cook to rare and always let the steak rest in tin-foil for a minimum of 5, up to 10 minutes, depending on the thickness of the steak...

So when are you going to invite me over for a braai?

[DJ...]

And a little more myth-busting here. Marinading a steak does absolutely nothing. Beef has been put in CT scans and x-ray machines to examine whether a marinade does anything whatsoever in terms of absorbing into meat, and the overwhelming conclusion is that a pre-marinade does absolutely nothing, without enough acidity to destroy the meat. You can baste, but no point in marinading.

What's not up for debate is a post-marinade. As the meat cools, the proteins that had denatured during cooking contract, and pull in whatever liquid it was surrounded by. Unless the marinade is thick like a basting, in which it cannot absorb...

[DJ...]

So when are you going to invite me over for a braai?

You're welcome whenever you like, Picard. But you're paying your own airfare to Singapore...

[Picard]

You're welcome whenever you like, Picard. But you're paying your own airfare to Singapore...

Damn, I forgot.

When are you coming back?

Remind me again. What are you doing in Singapore?