If you’re a meat lover, you know that nothing beats a succulent steak on the braai. But with so many different cuts of steak available, how do you know which 1 to choose? And how do you prepare it to get the best flavour and texture?
Don’t worry, we’ve got you covered. We’ll share some expert tips on how to choose the best cut of steak for your braai, and how to cook it to perfection. Whether you like your steak rare, medium, or well-done, we’ll help you find the right cut for your taste buds.
The best cuts of steak for braai-ing
According to some of South Africa’s best magazine and food writers, the best cuts of steak for braai-ing are:
Ribeye
This is a juicy and flavourful cut that comes from the rib section of the cow. It has a good amount of fat marbling, which makes it tender and moist. Ribeye is ideal for braai-ing over high heat, as it develops a nice crust and retains its juiciness.
Sirloin
This is a lean and versatile cut that comes from the lower back of the cow. It has a fine texture and a mild flavour, which makes it suitable for different marinades and sauces. Sirloin is best cooked over medium-high heat, as it can become tough if overcooked.
Rump
This is a budget-friendly and tasty cut that comes from the rear end of the cow. It has a coarse texture and a rich flavour, which makes it ideal for braai-ing over low to medium heat. Rump is best cooked to medium-rare, as it can become dry and chewy if overdone.
T-bone
This is a premium and impressive cut that comes from the short loin of the cow. It has a T-shaped bone that separates 2 different cuts: The tenderloin (or fillet) and the strip loin (or sirloin). T-bone is best cooked over high heat, as it has a lot of fat and bone that add flavour and moisture.
Fillet
This is the most expensive and tender cut that comes from the middle of the cow. It has a very fine texture and a subtle flavour, which makes it suitable for adding butter, herbs, or spices. Fillet is best cooked over high heat, as it has very little fat and can dry out quickly.
How to prepare your steak for braai-ing
No matter which cut of steak you choose, there are some general tips that you should follow to get the best results.
Bring your steak to room temperature
This will help your steak cook evenly and prevent it from being cold in the centre. You can do this by taking your steak out of the fridge at least 20 minutes before braai-ing.
Season your steak generously
This will enhance the flavour and create a nice crust on your steak. You can use salt, pepper, garlic, your favourite braai spice or granny’s secret ingredients. You can also rub some oil on your steak to prevent it from sticking to the grid.
Rest your steak after braai-ing
This will allow the juices to redistribute and make your steak more tender and juicy. You can do this by covering your steak with foil and letting it rest for 3 to 5 minutes before serving.
Enjoy your steak
Now that you know how to choose and cook the best cut of steak for your braai, you can enjoy it with your mates, family, or that special someone. And while you’re at it, why not choose from King Price Insurance’s options too?
King Price is the only insurer that offers you simple cheap insurance. That means you can save money every month and spend it on more important things, like steak. Plus, you get royal service, hassle-free claims, and awesome benefits. For a commitment-free insurance quote, simply click here or WhatsApp us on 0860 50 50 50.
So, whether you’re a ribeye fan, a sirloin lover, a rump enthusiast, a T-bone admirer, or a fillet aficionado, you should always have insurance from the king. It’s the best way to braai with peace of mind and a full stomach.
Now, let’s braaaaaiii!
Psst… This blog provides general info only and doesn’t count as financial or product advice from King Price or our legal and compliance experts. Remember, all our premiums are risk-profile-dependent, and T’s and C’s apply. Our most up-to-date KPPD (policy wording) can always be found here.
Our website T’s and C’s can be found here.
