3 rules to the perfect steak, every time

Tempering
Tempering means bringing your free-range fillet, rump-steak or t–bone to room temperature before cooking. This results in an evenly cooked piece of meat that’s a tempting rosy-red throughout, rather than 50 shades of grey.

Braaing
Get your meat down to room temperature (see “tempering”, above) and wait for your coals to reach the right temperature. We’re talking hot. Very hot. Push all the coals to one side for extreme heat. Cook at the high temperature for a short time (approximately 6 minutes), turning frequently to get a good sear on the outside.

Resting
Did you know? Meat retains heat – so much so that it will continue to cook, even though it’s been removed from the oven, grill or coals. “Resting” your steak brings the temperature down so that the cut stops cooking, and allows the juices to be redistributed inside the meat, keeping it juicy and tender.

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