So how the hell do you cook a steak?

bwana said:
I'm surprised more people arent making use of a butcher. Get in tight with one and you'll have steaks that make wollies meat seem like shoe leather. As far as I'm concerned it's theirs and they can have it how they like it. As long as people are enjoying their food I'm not going to turn up my nose.

Besides - I dont really want someone who wants their meat cremated anywhere near my grill. :)
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Which one do you recommend ?
 
I'm happy to accept the risk of raw beef mince. Steak tartare included - love that stuff...
 
Frankie said:
Which one do you recommend ?
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For steak? Settlers Butchery.

Charlo Butchery is also good if you want to buy whole cuts. I get the full rib-eye for r49/kg and cut it up myself for steak, potroast, and/or stew.
 
The most important thing is the thickness of the steak. Nothing irritates me more than going into Pick & Pay, Spar or Checkers to get meat just to find heaps of 2cm thick steaks. A 2cm thick steak is not a steak, unless you like your meat medium to well done. A proper steak is at least 3,5 cm thick and preferebly naturally matured. Buying a 2kg piece of sirloin or rump and then cutting your own thick steaks from there is better that buying 5 individual steaks in my opinion. I prefer my steak nice and thick (about 4cm), generally it should be able to stand upright if put on its side on the grill, and then to braai it on low height over hot coals. Because the cut is thick, it will roast on the outside while basically still being rare on the inside. The middle should be purple-pink, but not cold. By braaiing a thick cut you limit your chances of screwing it up, plus it will tend to be juicier. It is usually easy to judge how far the steak is from done by just squeezing it.

For marinade i use a mixture of red wine, garlic, black pepper, lemon juice, balsamic and any fresh herbs and cover the steak with the mixture for about 1-2 hours. Olive oil can be added to the marinade to help the steak seal the juices when put over the heat. When taking off the meat I put it back into the braaibak with the marinade and leave the braaibak with the meat to heat up for about two minutes on the grill before dishing up.
 
good necro
here's another one where dj... explained it very well.

How I braai a steak

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...
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Q. So how the hell do you cook a steak?
A. Give it to the wife
 
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