The best cuts for grilling or braaiing are:
On the bone – T-bones, club steaks, prime rib (rib-eye or chuck – if well matured), short rip strip.
Off the bone – rump, sirloin (Scotch fillet, rib-eye, porterhouse), fillet.
To judge whether a steak is done, for a 2cm steak, allow about 3 minutes on each side for rare, and 4-5 minutes for medium.
What to use on your steak
±250g of meat per person
garlic clove, lightly crushed
- Score the meat at ±3cm intervals by cutting through the fat and membrane, to stop the meat from buckling.
- Rub each steak with teriyaki sauce, lemon juice and garlic and baste in oil. Pierce the meat with a fork to allow the marinades to penetrate well.
- Just before grilling, season with salt (if left on too long the salt has a tendency to draw the juices to the surface before the meat is sealed).
- Place the steak on a grill and cook, turning it no more than once as continual turning loses all the juices. Allow to stand for a few minutes before serving.