South African: T-Bone Steak on a Braai

There is nothing more amazing than a Braai on a hot, sunny South African day.

I’m sure that everyone would agree with me, that not all of us got the

 “How to Braai” Memo.

Being invited to Braai’s in winter, by unorganized people has scarred me for life!  

I decided many years ago:

That I would only serve 1 type of meat, fish or chicken at a braai.

Several Salads and Side Dishes: 

http://www.carolc.co.za/2015/09/salads-side-dishes-summer-entertaining.html

A Light Dessert: http://www.carolc.co.za/2015/09/crushed-pineapple-fridge-tart-summer.html

When you get an invitation to a Braai in South Africa, you should know the following:

Do not come hungry! You might not eat for hours…

The fires will only be lit when guests arrive, as if you pitched up unexpectedly.

People insist on having so many types of meats that you end up eating in stages.

This is so annoying…

T-Bone Steak on the Braai:

• T-Bone Steaks
• Dry Spice: Equal parts of Portuguese Chicken and Smoky Barbeque Spice

1. Wash and cut of excess fat.
2. Cut slits around the edges of the meat. This prevents it from curling up.
3. Sprinkle Dry Spice on both sides of T-Bone Steaks.
4. This is now ready for the fire or grill.

How to Spice or Season:

I like to use Dry Spice. It penetrates the meat beautifully and can be done minutes before.

I am not a fan of wet marinades. It just causes smoke, a burnt grill (a lot of cleaning work) and the smell is awful.

My Guide to the perfect T-Bone Steak on the Braai:

• Use a Gas Braai, you can control the heat, much better than a fire.
• Heat your Braai to high heat.
• Drizzle with a little Oil.
• Place your T-Bone Steaks on the Grill for 1 minute.
• Turn it over and leave for another 1 minute.
• Now you have sealed both sides of the meat.
• Flip it over for another 2 minutes on each side.
• Done!
• Remove and allow to rest on a wooden bread board. 

Now, everyone can eat, drink and enjoy each other’s company… 

Lotsa Love C