I have always loved braai’ing a large fillet on hot coals for guests. This remains my go to when lighting my Texas Zulu fire-pit , but since arriving in the USA, I have had to learn how to use my gas braai. This has opened new possibilities for steak braai’ing. I was shown a YouTube video a few years ago showing how the “Steak BBQ World Champion” from the USA does his steaks, and it has transformed my steak slider when getting things going before the main braai.
1. Buy one rib eye steak from your local butcher or supermarket. We get ours from the HEB here in Texas. It needs to be about two hands big (one pound) and lekker thick, but not too thick. If your wife says it’s too big, then you know you have selected the right one.
2. Take a cast iron skillet and place it in your Weber gas braai (I guess you can do this on your regular coal Weber as well) and crank it up to at least to 450 F to 500 F or hotter if you can get it that hot.
3. Rub a steak seasoning rub into the steak. I like “The Salt Lick Steak Seasoning” from saltlickbbq.com or Griller’s choice from Prasek’s. Don’t be shy with the seasoning and rub it all over
4. Melt some butter in a small bowl for basting. You can add some fresh garlic if you love it like I do.
5. Prepare a piece of tin foil big enough to wrap that sucker up when it comes off the grill.
6. Make sure you have your phone on timer as this is super important.
7. Drizzle some olive oil on the skillet and place your steak at 45 degrees on one side of the skillet. Close the lid and start the timer. There should be a nice sizzling sound – pretty impressive if you have visitors.
8. After 1:30 to 1:45 sec (YES that’s correct, its fast) open the lid and flip the steak to the other side of the skillet at 45 degrees. Baste lightly with the butter and close the lid.
9. After 1:30 to 1:45 sec, open and brush the area clean where the first round was and flip the steak and place it at the opposite 45 degree angle. (This ensures you get a nice gross grill pattern). Baste lightly with the butter and close the lid.
10. After 1:30 to 1:45 sec, place the steak quickly onto the foil and wrap it up nice and tight and closed on each end.
11. Now you must be patient – The wait is definitely worthwhile. DON’T be tempted. After 15min to 20min you can open the foil and remove the steak.
