Jamie Purviance, author of Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling has some great tips for the best way to braai a steak.
First Jamie lets the steaks reach room temperature before he puts them on the braai and contrary to general opinion Jamie recommends generously seasoning the steaks with salt and pepper at least 20 minutes before you braai them. Some chefs say that you should only season with salt just before you start to cook them.
He says that by allowing the salt to draw the moisture to the surface it will improve the flavour of the steak.
Set the braai up allowing for both direct and indirect heat. With thick steaks you only want to sear them for a couple of minutes, on both sides, over a high heat and then transfer them to a more moderate heat to cook through with the lid down.
To get the cross-hatch grill marks on the steaks position them at 10 o’clock on the grill while searing and then adjust the position to 2 o’clock.
Order your copy:
Amazon: Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books)
In South Africa from Kalahari.com: Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling