There's steak on the braai, and then there's steak on a Brilliant Braai. Charles talks us through his steps for a show-stopping recipe that transforms a steak braai into an event.
Why is steak better on a Brilliant Braai? It’s simple, the hoist mechanism allows you to raise and lower the grid to the perfect temperature with ease, if fat drips on the coals and they flare up, you can quickly and easily lift the grid and lower it again once the flames have died off. Each individual steak order is cooked as per the desired steak doneness.
The secret is to render the fat first to achieve a crispy, golden exterior and rich, juicy interior.
Score the fat in a criss cross pattern ensuring that you do not cut into the meat. Season with salt and pepper.
Get your fire going. Using the hoist system, position the steak fat side down on the grid high and far enough from the fire/coals so that the fat can slowly render and become crispy on the outside.
Once the fat is perfectly rendered remove from the grid. Rest for a few minutes. Slice into evenly portioned steaks and season.
Dry fry the crushed peppercorns, when smoking remove from heat and add the butter. Once butter has melted add the brandy and flambe. Add the cream and simmer until thickened. Season and add the drained green peppercorns.
Raise hoist away from heat, put on steaks. Drop grid to desired height, when ready to turn lift grid and turn steaks. When ready raise hoist away from heat and let steaks rest. Serve either sliced or whole with the sauce.
