South African Braai with Grilled Beef
A traditional South African grilled beef feast with charred meat, smoky flavors, and simple sides. Perfect for outdoor cooking and sharing with friends and family.
- Total time
- 45 min
- Servings
- 4
- Calories
- 540
- Protein
- 52g
Ingredients
- 4 pieces (about 8 oz each) beef steaks (ribeye or sirloin), 1.5 inches thick
- 1.5 teaspoons coarse salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 sprigs fresh rosemary sprigs
- 4 cloves garlic cloves, crushed
- 1 whole lemon, halved
- 3 tablespoons butter
Instructions
- 1
Remove the steaks from the refrigerator and place them on the counter for 15 minutes so they warm up slightly, which helps them cook evenly.
- 2
Pat each steak completely dry with paper towels on both sides; moisture prevents the meat from browning properly.
- 3
Rub 1.5 teaspoons of coarse salt and 1 teaspoon of black pepper evenly over both sides of each steak.
- 4
Drizzle 2 tablespoons of olive oil over the seasoned steaks and rub it in with your hands until the surface is lightly coated.
- 5
Place your grill grate about 4 inches above medium-high heat (you should be able to hold your hand above it for only 3 seconds before pulling away).
- 6
Lay each steak directly on the hot grate and do not move it for 4 minutes; you will hear a loud sizzle and the underside will turn deep brown.
- 7
Flip each steak once and grill for another 4 minutes on the second side until it feels firm when pressed with your finger (medium-rare) or slightly springy (medium).
- 8
Transfer all steaks to a cutting board and place one rosemary sprig and one crushed garlic clove on top of each steak.
- 9
Place 0.75 tablespoon of butter on top of each steak while it is hot; the butter will melt and infuse with the garlic and rosemary.
- 10
Let the steaks rest for 5 minutes without touching them; this allows the juices to redistribute throughout the meat and keeps it tender.
- 11
Squeeze the juice from one lemon half evenly over all four steaks just before serving, adding brightness and acidity to the rich, charred beef.
- 12
Transfer each steak to a plate and drizzle any melted butter and meat juices from the board over the top.
Tools you’ll need
- outdoor grill or grill pan
- cutting board
- paper towels
- meat thermometer (optional but helpful)
- tongs
- knife
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