3 Steak cuts, 3 sauces and 3 sides for your best braai yet

Sizzled to smoky perfection – these are the three steak cuts born to be braaied and devoured:

Marinated ribeye steak.

Rump steak in beer marinade.

T-bone steak.

These three sauces suit varying preferences – they’re delicious and patiently waiting to smother a steak:

Bearnaise – a French classic, rich and luscious.

Homemade tomato sauce – there’s no elaboration needed; tomato sauce is popular for a reason, so why not challenge yourself by making it from scratch.

Chimichurri – light, fresh and spicy, it’ll cut through the meaty richness.

Side trio to mix and match with:

Spiced cauliflower salad.

Braai-ready grilled sweetcorn – is it even a braai without sweetcorn?

French-style potato salad – the healthier alternative to a classic.

ALSO SEE… Ask a chef: 4 tips from chef David Higgs on how to braai the best steak