How to Perfect Steak on the Braai/BBQ: The Ultimate Guide

There’s nothing quite like the sizzle of a juicy steak hitting a hot braai/BBQ. The smoky aroma, the anticipation, and the first bite of perfectly seared meat—it’s a ritual as much as it is a meal. But getting that steak just right takes more than luck. With the right technique, you can turn a good steak into a great one, every time. Whether you’re cooking a thick-cut ribeye or a lean sirloin, this guide will show you how to master steak on the braai/BBQ like a true FireChef.

1. Choosing the Right Cut

Not all steaks are created equal. The cut of meat you choose will determine the flavour, texture, and cooking time. Here are some top choices for braaing or barbecuing:

• Ribeye – Rich in marbling, juicy, and full of flavour.
• Sirloin – A balance of tenderness and meatiness, great for those who prefer less fat.
• T-bone – Cut from the short loin, this steak includes a T-shaped bone with both sirloin and a smaller portion of tenderloin.
• Porterhouse – Also from the short loin, but cut from the rear end, this steak has a larger portion of tenderloin along with a sizable strip steak.
• Rump – Lean but packed with beefy flavour, best when cooked medium-rare.
• Fillet – Exceptionally tender, though it benefits from added seasoning or a butter baste.

2. Prepping the Steak

The secret to a great braaied or BBQ steak starts before it even hits the fire.

• Room Temperature Rule: Take your steak out of the fridge at least 30–45 minutes before cooking to ensure even cooking.
• Seasoning: Keep it simple—good quality salt and freshly cracked black pepper will enhance the natural flavours. If you want extra depth, a rub of garlic, rosemary, and olive oil works wonders.
• Marinades? Unless you’re using tougher cuts, avoid heavy marinades, as they can mask the steak’s natural flavour.

3. Getting the Fire Right

A great steak needs a great fire. Here’s how to set up your braai/BBQ:

• Choose the Right Fuel: Hardwood charcoal, seasoned wood, or quality briquettes will give the best smoky flavour. Only use gas on total fire ban days (TFB).  Life is short and you don’t need a steak that tastes like you’ve cooked it in a pan!
• High Heat is Key: Steaks need intense heat for the perfect sear. Aim for a temperature of around 230–260°C.
• Two-Zone Fire: Have a direct high-heat side for searing and an indirect, lower-heat side for resting or finishing thicker cuts.

4. The Perfect Sear

Optimal Heat: Ensure your grill boasts a robust bed of coals—if you can’t hold your hand above the grid for more than two seconds, you’re in the right zone. (Exercise caution around the grid.)

Don’t Poke or Press: This releases the juices and dries out the steak.

Timing Matters:

The cooking time depends on the thickness of your steak. Use the table below as a guide:

Use these times as a guide and adjust based on your grill’s heat and personal preference.

5. Resting and Serving

• Rest for 5–10 Minutes: This allows the juices to redistribute, making every bite succulent.
• Slice Against the Grain: This makes the meat more tender and easier to chew.
• Enhance with Butter: A knob of garlic butter melting over the steak takes it to the next level.

6. The FireChef Advantage: Using the Right Tools

A top-notch steak deserves top-notch tools. A sharp FireChef knife makes slicing effortless, while a quality braai grid or BBQ grill ensures even cooking. Investing in the right gear elevates your outdoor cooking game from good to legendary.

Final Thoughts

Perfecting steak on the braai/BBQ isn’t about fancy tricks—it’s about using the right cut, mastering the fire, and respecting the meat. Follow these steps, and you’ll be serving up steaks that impress every time. Now, fire up the braai/BBQ and get ready for the best steak of your life!

Hungry for more braai/BBQ tips? Check out our guide to the best braai/BBQ techniques. Check out OZ Braai’s premium tools and gear to take your outdoor cooking to the next level.