When a Cape Town friend invited us to a “Bring and Braai” we had no idea it would involve large hunks of meat, a lot of Carling, and a rough game of rugby. We fell in love at first sight of borrowers and refused to leave when everyone prepared for their afternoon nap. Needs to say we could not wait for our next invite. When it never came, we decided we would host our own bring and braai. So we cleaned up the grill, bought lots of beer, and asked our guests to tote in their favorite meat. We ate, we drank, we played frisbee. But we still refused to take that afternoon nap. Since we were hosting, we got our way. Was it a success? Well, no one has cancelled the next braai party. Follow the directions below and you can have your own (nap optional).
BT’s BRAAI RECIPE
Serves 4 Total Time: 60 Minutes [30 minutes preparation; 30 minutes cooking and rest time]
WHAT YOU NEED
4 1-pound rib-eye steaks cut 1-inch thick
3/4 cup sea salt
4 Tablespoons fresh cracked pepper
1 Tablespoon red pepper flakes
4 cloves of garlic, rough cut
WHAT TO DO
1. Approximately 30 minutes before cooking, bring the steaks to room temperature.
2. Set up the outdoor grill for direct heat cooking over high heat.
3. Peel and rough cut the garlic allowing for 1 cut clover per steak. Once at room temperature, slice several evenly spaced cuts into the steaks and fill the cavities with the garlic. During grilling, the garlic will melt and distribute its flavor throughout the steak. Rub the steaks with cooking oil and season with salt, pepper, and red pepper flakes as desired.
4. For medium-rare steaks, cook on the preheated grill over direct heat for 7 minutes then flip the meat over and continue to grill for another 5 minutes.
5. Remove from the grill and allow the meat to rest undisturbed on a plate loosely covered with aluminum foil for 8 minutes. This rest time is very important to allow the juices within the meat to redistribute. *
* BT Tip: Serve your grilled meat with potatoes, side greens, and a tasty beverage to liven things up.