Fundamentals to Braaiing a Perfect Sirloin Steak

You’re off to the butcher to buy a beautiful chunk of meat for your weekend shisa nyama. When you get there, there’s a whole array of different cuts that all look as good as the next. What to choose? 

If you’ve just been paid and you want to splash out a little, then by all means buy that ribeye you’ve been eyeing! But most of the time, we’re watching our budgets and tightening our belts, but we’re not going to compromise on taste and quality.  Sirloin is a lot more affordable than ribeye, and good tasty option because it’s perfect for high heat cooking on a braai.

What is sirloin?

Sirloin comes from a large section of the hindquarter and consists of the top and bottom sirloin. This is why not all ‘sirloin’ that you buy from the supermarket is the same. It can be very confusing when all you really want is a tasty piece of meat to put on the fire.

Top sirloin 

This section is the prime cut and provides the best for tenderness and flavour. It is recognisable by a thin layer of fat running along the top. 2-inches is the ideal thickness for braaiing to avoid the risk of drying out when cooking.

Sirloin steak

Cut from the bottom section and is larger and less tender than top sirloin. Because it is a little tougher, bottom sirloin is good for roasting.

Top sirloin cap

Cut from the triangular-shaped muscle above the top sirloin – it’s a lean and less tender cut than top sirloin but still flavourful and works well either marinated or seasoned. 

Fundamentals of braaiing the perfect sirloin

When it comes to braaiing, the choice of cut is yours, but for no-fuss, ultimate simplicity, it’s worth spending a little bit extra on top sirloin. All that’s needed is some salt and pepper once cooked to allow the natural flavour to come through. Pure understated elegance. 

Getting to know the fundamentals will ensure you always braai the perfect steak with the right cut.

Coals

1. Wood – Use wood over charcoal for the best taste and character. It’s best to use hardwood which burns for longer and smokes less. If you prefer to use alien wood, then black wattle produces good coals that burn hot and long.

2. Fire – Making a fire for braaing is different to making a campfire. A good steak needs a good, hot fire. Start off with enough wood for one big fire rather than starting with a smaller fire and adding wood to build it up. Make a pyramid structure with a firelighter in the centre, stack more wood around it in a square formation, light, and leave it to burn.

3. Utensils – Clamshell tongs are ideal, but any tongs will do, just don’t use a fork to prick the meat with. 

Meat

1. Raw temperature – Always bring the steak to room temperature before cooking. While waiting for the wood to burn down to coals, remove the steak from the fridge ahead of time – 15 - 20 minutes should be enough depending on how warm the day is.

2. Sealing and basting – Do not baste the steak before placing on the grid. You can let it air dry after taking it out of the fridge or pat it down with paper towels. You want to seal the outside first and then baste it if you must.  

3. Medium rare – Don’t waste a good steak by overcooking it. Medium rare brings out the full flavour and retains the moisture of the meat. 

4. Timing – A two-inch medium-rare steak needs very little cooking. Cook over extremely hot coals for two minutes each side. 

5. Seasoning – Salt and/or pepper is all that’s needed, especially if you’re braaiing with wood. Leave out the marinade and season towards the end of cooking time. You may prefer to salt your meat ahead of cooking time, give or take two hours. 

6. Resting – Do not immediately slice the steak up once it’s off the grid, or the juices will all run out. Let it rest for a few minutes, enough for the juices to settle. 5-10 minutes should be enough, you want to eat it while it’s still warm. 

Serve it any way you like, but for guaranteed succulence, serve as rare as possible. 

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