Temper, temper
It’s crucial to bring thicker, more expensive cuts like T-bone to room temperature – a process known as tempering. This ensures an evenly cooked piece of meat that’s rosy pink and juicy inside.
’Tis the seasoning
If you want to enhance the flavour of a beautiful cut of steak like rump, or sirloin, marinades and rubs offer different benefits. Marinades add flavour and tenderise the surface of steak – two hours’ marinating time will do the trick. Dry rubs have a stronger flavour and draw the steak’s juices to the surface; essential for creating that coveted braai crust.
Give it a rest
Always let your steaks rest after cooking them. This allows the juices to redistribute inside the meat to make it juicy and tender. When cutting, slice against the grain of the meat – this also creates a more tender result.
