So how the hell do you cook a steak?

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±2hrs later:

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yum
 
ToxicBunny said:
For me its not a macho thing...

Blue is reserved only for the REALLY top class steaks which come through my kitchen very very rarely... I've also worked in an up-market restaurant and with a pretty good chef so I also understand the difference.
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Cool, you passed the test. Was waiting for an educated answer. Few people actually know you call it blue to start off with :)
 
copacetic said:
I am a useless South African male it seems, since I have no idea how to braai a steak.
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I used to braai steak like crap...then I figured it out. Here's what I do -

- marinade half an hour in soya sauce and garlic
- LOTS of coals
- meat must be room temperature (this is very important) before going on the grid
- grid 15-20cm's above coals
- 1 minute on one side, turn, 4-5minutes on other side, turn, 5-6 minutes on first side (assuming nice think pieces of meat)
- DONE! comes out nice and juicy medium to medium-rare

The one thing I've learnt is to ALWAYS under do it when in doubt. It's easy to put it back if necessary, but over done and you're screwed!
 
Agree 100% as well...

I cringe when I see people put frozen/half frozen meat on the fire :sick:.... its just disrespectful to the creature the meat came from to mistreat it so.. no matter WHAT class of braai meat it is.
 
ToxicBunny, that is why a person has a microwave - wish people would learn not to defrost on the braai rooster.

*Anyway, I gotta study and all this talk of braaing is creating some serious study avoidance ... can easily resolve that with another braai tomorrow night :)
 
cbrunsdonza said:
ToxicBunny, that is why a person has a microwave - wish people would learn not to defrost on the braai rooster.

*Anyway, I gotta study and all this talk of braaing is creating some serious study avoidance ... can easily resolve that with another braai tomorrow night :)
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Microwave?!?!!?!?! :sick:
You need to seek psychological help.... :p
 
Don't forget you need a few guys round the fire to comment on the steaks as they cooking.

Guy1: "Yeah, thats looking good"

Guy2: "Flip that one over, yeah, now lift that one and put it back down in the same place, yeah looking good"

What good are steaks with out comments?
 
Fillet steak when you can afford it, or nice thick rump, brush lightly with olive oil, bank up your coals, get them really hot, then splash some oil on the coals to get flame.
Put Steak on grid and let it burst into flame, when the flames subside turn steak, steak should flare again on the other side, turn when flame subside, and do for about 2 -3 minutes, then flip again and same on the other side. Nice medium rare steak
The Flame seals the meat and locks the juices inside, while the outside remains lightly charred

Decent lamb chops can be done the same way if you like a hint of pink in the centre of the chop, yet the fat crisps up nicely.
 
Personally, I prefer to have a steak coming off a hot skillet than from the braai coals.

IMO steak does not belong on a braai, but that's just me.
 
Scooby_Doo said:
Don't forget you need a few guys round the fire to comment on the steaks as they cooking.

Guy1: "Yeah, thats looking good"

Guy2: "Flip that one over, yeah, now lift that one and put it back down in the same place, yeah looking good"

What good are steaks with out comments?
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LOL ... makes me think of our staff braais. I braai and everybody else comments but we all agree it is a combined effort.

I LOLed last time as I had to skip the braai (first time ever) due to an evening with the wife. The guys started the fire and started socialising. They then started to get hungry and wondered when the steaks would be ready until they realised they needed someone to actually braai the meat :)

Leason learn't, don't let the other become to reliable on your braai skills.
 
Hosehead said:
Woolies steaks in the Cape have really gone downhill recently. 99% of the secret to a great steak is sourcing the very best meat to start with.
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This is the best advice so far. The cut of meat is extremely important and will determine your cooking time, temperature and preparation. If I know I'm braaing on a particular day, then I usually grab some top quality rumps or rib-eye steaks (well matured and good marbling) and cook them Heston Blumenthal style. I flash cook the outside with a blowtorch (to get the maillard reactionn going), and pop them in a 60C oven for the rest of the day until needed for the braai. Just before braaing, I chop off the end that was flash cooked, season with salt and plenty of pepper, then cook them on an extremely high temperature over the coals.

The one thing most people have forgotten to mention here is to rest your meat after cooking it - it is probably one of the most important things you can do after cooking on a high temerature. And resting for 2 minutes doesn't help unless you have realy thin steaks. Rest for as long as you can without the steaks going cold, and do not rest steaks in a warmer oven, as this will not rest them, but just cook them further.

If I don't have the time to go the Heston Blumenthal route, then I usually just make a marinade out of what's available, cook at a high temperature over the coals until rare - rest the meat and eat. Simple. My marinade usually consists of umami-boosting flavours such as tomato sauce, worcestershire sauce, mushroom soy sauce, parmesan infused oil etc then a combination of vinegar and high-temperature resistant oil to ensure it doesn't burn while cooking. Also use this as a basting while cooking, if necessary...
 
Nanfeishen said:
The Flame seals the meat and locks the juices inside
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This is an old-wives' tale and isn't true. There is absolutely no sealing that takes place, and in fact the meat loses more juice through this supposed sealing process than if you didn't seal it. However it does serve to induce the maillard reaction in red meat, which is extremely important from a flavour perspective, so the technique is still widely used. But do not be fooled into thinking it seals anything in - if you want to try it for yourself, weigh your steaks - sealed and unsealed, and you'll find that the sealed steak was not quite as water-tight as you thought. It will however taste better if it has been browned. The maillard reaction is a wonderful thing - http://en.wikipedia.org/wiki/Maillard_reaction
 
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If anybody asks for their steak to be well-done, tell them to braai their own steak.
 
**** me.

I'm going to have to try this again soon.

Thanks for all the advice.

@ DJ..., thanks for the science lesson. :p
 
porn$tar said:
If anybody asks for their steak to be well-done, tell them to braai their own steak.
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Or call the nearest Spur, because I refuse to desicrate steaks like that. I've found a correlation between well-done steak eaters and uneducated palates...
 
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