Beef | Charkii

Below are the best recipes for a Beef Braai

RUMP steak

Another classic steak cut, rump is at the opposite end of the spectrum to fillet. What it lacks for in tenderness, however, it more than makes up for in flavour. Cut from the backside of the cow, it’s a muscle that’s used quite a bit during the animal’s life, which means it’s tougher than other ‘prime’ steaks. However, it is still tender enough to be fried quickly and served rare (if desired). Rump steaks are also a good choice when making kebabs or skewers, as it takes on marinades very well and can hold its own against stronger flavours. It can also be sliced very thinly and used in stir-fries or Asian dishes, which require very fast and hot cooking.

RUMP cap

Rump cap is a cut of beef that is in some countries considered to be the best cut of beef due to its marked flavour. It is famous and well liked in South American countries, especially Brazil where it is known as "Picanha". Rump cap can be roasted whole in a hot oven, barbecued whole or cut (across the grain) into steaks or sliced into thin strips for a tender and delicious beef stir-fry.

RUMP Centre steak

The lean centre muscle of the rump, this steak is best suited to quick cooking on a hot barbecue or pan. For best results, do not cut more than 1.5cm thick and do not cook more than medium-rare. Given its tender nature it can also be thinly sliced into strips to stir-fry.

Rump Nutrition Guide

Rump Centre Nutrition Guide

Sirloin steak

The word sirloin was derived from the Old French word surlonge, meaning sur la longe or above the loin. Sirloin roast is the piece of beef between the rump and the ribs. Coming from an area of the animal where the muscles do less work, the sirloin is tender and flavourful and well suited to roasting. If you don’t feel like a roast though, this cut can also be sliced into steaks or stir-fry strips.

Sirloin Nutrition Guide

Porterhouse / T - Bone

Porterhouse is large size wise, as it is two steaks either side of the bone in the same cut. Additionally, it is also cut thicker than other steaks at around 1.5 inches thick. It should be a rich deep red colour with white fat. A good porterhouse will not be overly marbled, but is enough so that the meat is flavourful. It should have a delicately marbled loin steak with some small trimmings of fat along its length and its fillet side should have very little marbling. The bone is in the middle of the cut and is ‘Y’ shaped, with the sirloin larger than the fillet.

The t-shaped bone in the T-bone steak is from the back of the animal.The fillet and sirloin muscles sit on opposite sides of this t-shaped bone to form the T-bone steak. With little or not fat or connective tissue the T-bone is a quintessential Aussie steak perfect for pan-frying or barbecuing.

T - Bone Steak Nutrition Guide

Butt Fillet

The butt fillet comes from the larger end of the tenderloin and is a tender cut of beef due to the little amount of work it undertakes. Butt fillet can be roasted whole or prepared further into steaks. Because it's so lean and tender, it is best suited to fast, hot cooking methods to ensure it retains moisture, flavour and tenderness.

Eye Fillet

Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with grand celebratory dishes, due in part to its high price. It comes from the lower middle of the cow’s back and does the least work of all the beef cuts, making it incredibly tender. It also contains very little fat, which means there’s no need to cook fillet for a long time to break down any collagen.

A fillet steak should be cooked over incredibly high heat as quickly as possible, to prevent the meat drying out. However, larger pieces of fillet are used to make dishes such as beef Wellington and chateaubriand, which are cooked in the oven for longer.

Scotch Fillet Steak

Scotch fillet steak is prepared from a boneless beef rib set. The scotch fillet is found on the back of the animal and runs from the striploin (sirloin) to the chuck. Being a 'support' muscle not subjected to the heavy work of moving the animal around, scotch fillet steaks are tender, tasty and moist and perform best with fast hot cooking methods such as pan-frying and barbecuing or stir-frying when thinly sliced.

Rib Cutlet

Take a beef standing rib roast and slice it into steaks. This gives you a rib cutlet. If you remove the bone from the steak it becomes a scotch fillet. Like a scotch fillet, rib cutlets are tender, full of flavour and perform best when cooked in a pan, on a barbecue or sliced thinly for a beef stir-fry.

Butt Fillet Nutrition Guide

Scotch Fillet Nutrition Guide

Rib Cutlet Nutrition Guide

Eye Fillet Nutrition Guide

Tomahawk Steak

Take a beef standing rib roast and slice it into steaks. This gives you a rib cutlet. If you remove the bone from the steak it becomes a scotch fillet. Like a scotch fillet, rib cutlets are tender, full of flavour and perform best when cooked in a pan, on a barbecue or sliced thinly for a beef stir-fry.

The tomahawk steak is a classic cut. It is marbled, moist, and has an intense flavor thanks to its intact rib bone. The cut is a bone-in ribeye steak from the front rib of the beef. The thickness of the cut depends on the thickness of the bone. A tomahawk steak is normally so big that it can easily feed at least two people.

Tomahawk Steak Nutrition Guide

Porterhouse Steak

A porterhouse steak is a large, premium beef cut taken from the short loin, combining two steaks in one — a tender fillet (eye fillet/tenderloin) on one side of the bone and a rich, juicy striploin on the other. Known for its bold beef flavour, tenderness, and impressive size, the porterhouse is ideal for cooking over a hot charcoal braai where the bone helps retain moisture and adds extra flavour. Best cooked medium-rare to medium with simple seasoning like salt, pepper, and a touch of oil, it delivers a perfect balance of buttery tenderness and hearty steak texture.

Mince

Beef mince is a versatile and protein-rich meat option commonly used for burgers, meatballs, tacos, pasta dishes, and braai meals. Regular beef mince contains a higher fat content, usually around 20–30%, giving it a richer flavour and juicier texture, making it ideal for burgers and hearty meals. Lean beef mince has less fat, typically around 10–15%, offering a healthier balance between flavour and lower calories. Extra lean beef mince contains the least fat, generally under 5–10%, making it the best option for weight loss, high-protein diets, and clean eating while still delivering excellent nutrition such as iron, zinc, vitamin B12, and quality protein.

Porterhouse Steak Nutrition Guide

Beef Mince Nutrition Guide

Ingredients (Serves 2)

Steak

1 thick-cut rump steak (400–600g, 3–5cm thick)
1 tbsp olive oil
2 tsp coarse sea salt
2 tsp freshly cracked black pepper
2 tsp traditional South African smoky braai spice
1 tsp toasted coriander seeds, lightly crushed
½ tsp smoked paprika
1 tbsp Worcestershire sauce

Garlic, Ginger & Coriander Relish

4 cloves garlic, finely minced
2 tsp fresh ginger, finely grated
3 tbsp extra virgin olive oil
2 tbsp fresh coriander, finely chopped
1 small red chilli, finely sliced
Juice of 1 lemon
1 tsp lemon zest
½ tsp flaky sea salt
Freshly cracked black pepper to taste

Optional Finishing Touch

Small knob of salted butter
Pinch of flaky sea salt

Method

1. Prepare the Steak

Pat the steak completely dry with paper towel.

Combine:

Olive oil
Worcestershire sauce
Braai spice
Crushed coriander seeds
Smoked paprika
Black pepper

Rub the mixture thoroughly over the steak.

Leave uncovered in the refrigerator for 2–4 hours, or overnight for maximum flavour.

Remove from the fridge 45 minutes before cooking.

Just before braaiing, season generously with coarse sea salt.

2. Build the Perfect Braai Fire

Use quality hardwood lump charcoal.

Allow the coals to burn until glowing red with a light grey ash coating.

Create:

A very hot direct cooking zone
A medium indirect cooking zone

The hotter the initial sear, the better the crust.

3. Braai the Steak

Place the steak directly over the hottest coals.

Cook without moving:

First Side

3–4 minutes

Second Side

3–4 minutes

Once a dark caramelised crust develops, move the steak to indirect heat.

Cook until internal temperature reaches:

Doneness Temperature

Rare 50–52°C

Medium-Rare 54–56°C

Medium 58–60°C

For the best eating quality, aim for medium-rare.

4. Make the Relish

While the steak cooks, combine:

Garlic
Ginger
Olive oil
Coriander
Chilli
Lemon juice
Lemon zest
Salt
Black pepper

Allow the mixture to stand for at least 10 minutes.

This softens the garlic and lets the flavours infuse into the oil.

5. Rest Like a Pro

Remove the steak from the braai.

Place a small knob of butter on top.

Loosely tent with foil.

Rest for 8–10 minutes.

This keeps the meat juicy and allows the butter to melt into the crust.

6. Finish & Serve

Slice against the grain into thick strips.

Arrange on a warm platter.

Spoon the garlic, ginger and coriander relish over the steak.

Finish with:

A squeeze of fresh lemon
A pinch of flaky sea salt
Extra cracked black pepper

Charkii Braai Tip

For an authentic South African flavour, throw a handful of soaked oak or red gum wood chips onto the coals during the final minutes of cooking. The light smoke complements rump steak beautifully and elevates the traditional braai character without overpowering the beef.

Serve with:

braaibroodjies

grilled mielies (corn)

chakalaka

or a fresh tomato-and-onion relish for a true South African braai experience.

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A traditional South African-style braai recipe designed for a thick-cut premium T-bone (4–6 cm thick), delivering a smoky crust, juicy sirloin, and tender fillet.

Ingredients

Steak

1 premium thick-cut T-bone steak (800 g–1.2 kg, 4–6 cm thick)
2 tsp coarse sea salt
1 tsp freshly cracked black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tbsp olive oil

Charkii Braai Basting Butter

60 g salted butter
2 cloves garlic, finely minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
1 tsp Worcestershire sauce
½ tsp chilli flakes (optional)

To Serve

Braaied mielies (corn)
Grilled onions
Garlic bread
Fresh chimichurri or tomato relish

Preparation

Remove the T-bone from the fridge 45–60 minutes before cooking.
Pat dry thoroughly with paper towel.
Lightly coat with olive oil.
Season generously with salt, pepper, smoked paprika, and garlic powder.

Prepare the Braai

Create a two-zone fire:

Hot Zone: Directly over the coals for searing.
Cool Zone: Indirect heat for gentle finishing.

Allow coals to become white-hot before cooking.

Charkii Braai Butter

Melt butter in a small pan.

Add:

Garlic
Rosemary
Thyme
Worcestershire sauce
Chilli flakes

Warm gently for 2–3 minutes and reserve.

Braai Method

Step 1: Sear

Place steak over the hottest coals.

Cook:

3–4 minutes per side

Rotate halfway through each side for attractive braai marks.

Step 2: Indirect Finish

Move steak to the cooler side.

Cook with lid closed if available:

Doneness Internal Temp

Rare 50–52°C

Medium Rare 54–57°C

Medium 60–63°C

For a 5 cm thick T-bone, medium-rare typically takes an additional 8–12 minutes after searing.

Step 3: Baste

During the final few minutes:

Brush generously with the Charkii Braai Butter every minute.

This creates a rich, smoky herb crust.

Resting

Remove steak when 2–3°C below target temperature.

Rest:

10–15 minutes
Loosely tented with foil

The temperature will continue rising during the rest.

Serving

Slice the sirloin and fillet away from the bone.

Serve on a wooden board with:

Extra braai butter drizzled over the top
Charred corn
Grilled onions
Fresh chimichurri

Charkii Braai Pro Tip

For authentic South African flavour, throw a handful of soaked oak or mesquite wood chips onto the coals just before the steak goes on. The light smoke pairs beautifully with the rich flavour of a thick-cut T-bone and creates that unmistakable braai aroma

Pairing Suggestion

Serve with a glass of South African Pinotage or a cold lager alongside traditional braai sides for a true Charkii braai experience

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A thick-cut tomahawk is all about simplicity, fire control, and letting the quality of the beef shine. This recipe delivers a deep smoky crust, juicy medium-rare centre, and a classic South African braai flavour profile.

Ingredients (Serves 2–4)

Steak

1 thick-cut Tomahawk steak (1.2–1.8 kg, 5–7 cm thick)
2 tbsp olive oil
2 tsp coarse sea salt
2 tsp cracked black pepper
1 tsp smoked paprika
1 tsp ground coriander

Charkii Garlic Butter

100 g butter, softened
4 cloves garlic, finely minced
1 tbsp fresh parsley, chopped
1 tsp fresh rosemary, finely chopped
Pinch of sea salt

Preparation

1. Bring to Room Temperature

Remove the tomahawk from the fridge 60–90 minutes before cooking.

Pat dry thoroughly with paper towel.

Rub with olive oil and season generously with:

Salt
Black pepper
Smoked paprika
Ground coriander

2. Prepare the Braai

Set up a two-zone fire:

Hot Zone

Directly above the coals
250–300°C

Cool Zone

Away from the coals
120–150°C

This allows a reverse-sear method for maximum tenderness.

Cooking Method

Stage 1: Slow Cook

Place the tomahawk on the cooler side of the braai.

Cook with the lid closed if available.

Turn every 10 minutes.

Approximate time:

35–50 minutes

Internal temperature:

45–48°C for medium-rare finish

Stage 2: Sear

Move to the hottest part of the braai.

Sear:

2–3 minutes per side
Rotate occasionally for an even crust

Target internal temperature:

52–54°C

The temperature will rise during resting.

Charkii Garlic Butter

Mix:

Butter
Garlic
Parsley
Rosemary
Salt

Set aside while the steak cooks.

Stage 3: Rest

Transfer steak to a wooden board.

Top with generous dollops of garlic butter.

Loosely tent with foil.

Rest:

10–15 minutes

Final temperature:

55–57°C (perfect medium-rare)

Serving

Slice against the grain and serve with:

Braaibroodjies (braai sandwiches)
Fire-roasted corn
Grilled asparagus
Chakalaka
Crispy braai potatoes

Charkii Braai Pro Tip

For competition-quality flavour, throw a handful of soaked oak, pecan, or whiskey barrel chips onto the coals during the slow-cook phase. The tomahawk will pick up a subtle smoky aroma that pairs beautifully with the rich ribeye marbling.

Doneness Guide

Rare: 50–52°C
Medium-Rare: 55–57°C
Medium: 60–63°C
Medium-Well: 65–68°C

This method produces a thick, smoky crust while keeping the centre buttery, juicy, and perfectly pink—the way a premium Charkii Tomahawk should be served.

Cognac Peppercorn Sauce

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A thick-cut beef rib cutlet is one of the most impressive cuts for a traditional South African braai. The rich marbling and bone-in presentation create exceptional flavour when cooked over hot coals.

Ingredients

For the Beef

1 thick-cut beef rib cutlet (800g–1.2kg, 4–6cm thick)
2 tbsp olive oil
2 tsp coarse sea salt
1 tsp freshly cracked black pepper
1 tsp smoked paprika
1 tsp crushed coriander seeds
½ tsp garlic powder

Charkii Garlic Butter Baste

75g salted butter, melted
3 cloves garlic, finely minced
1 tbsp fresh parsley, chopped
1 tsp lemon juice

Preparation

1. Prepare the Rib Cutlet

Remove the beef from the fridge 45–60 minutes before cooking.
Pat dry thoroughly with paper towel.
Lightly coat with olive oil.
Mix salt, pepper, paprika, coriander and garlic powder.
Season generously on all sides.

Fire Management

For the best Charkii braai:

Build a strong hardwood charcoal fire.
Create a two-zone setup:
- High heat zone for searing
- Medium heat zone for finishing
Aim for cooking temperatures around 250–300°C at grill level.

Garlic Butter Baste

Combine:

Melted butter
Garlic
Parsley
Lemon juice

Keep warm beside the braai.

Cooking Method

Step 1 – Sear

Place the rib cutlet directly over hot coals.

Cook:

3–4 minutes per side
Rotate halfway through each side for crosshatch grill marks

Step 2 – Finish

Move to the medium heat zone.

Cook until internal temperature reaches:

Doneness Temperature

Rare 50–52°C

Medium Rare 54–57°C

Medium 60–63°C

Baste lightly with garlic butter during the final 5 minutes.

Step 3 – Rest

Remove from the braai and rest:

10–15 minutes loosely covered with foil.

Serving

Slice against the grain and finish with:

Flaky sea salt
Fresh parsley
Extra garlic butter

Serve alongside:

Traditional braai broodjies
Roosterkoek
Grilled mielies
Chakalaka
Potato salad

Charkii Pitmaster Tip

For a true South African flavour, throw a small handful of soaked oak or hickory wood chips onto the coals during the final stage of cooking. The beef rib cutlet's rich marbling absorbs the smoke beautifully and creates that authentic fireside braai aroma.

Recommended finish:

Medium-rare (54–57°C). This preserves the rib cutlet's natural juiciness and allows the marbling to fully render while remaining tender and succulent.

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A premium South African-inspired braai centrepiece that elevates the classic carpetbagger fillet. The addition of roasted garlic, toasted coriander seed, smoked paprika and a red wine glaze brings deeper flavour while allowing the tender eye fillet to remain the star.

Ingredients

Beef

1.25–1.5kg whole beef eye fillet (tenderloin)

Stuffing

150g soft Danish feta, crumbled
120g sun-dried tomatoes, drained and finely chopped
100g smoked mussels, drained and roughly chopped
2 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
2 cloves roasted garlic, mashed
1 tsp lemon zest
Fresh cracked black pepper

Charkii Braai Rub

3 tbsp Cape Herb & Spice Smoky BBQ Braai Shaker
1 tsp toasted coriander seeds, crushed
1 tsp smoked paprika
1 tsp coarse sea salt
1 tbsp olive oil (preferably from the sun-dried tomato jar)

Optional Braai Basting Glaze

2 tbsp beef stock
2 tbsp red wine
1 tbsp melted butter
1 tsp Worcestershire sauce

Equipment

Charkii stainless steel braai spikes
Instant-read thermometer

Preparation

1. Butterfly the Fillet

Lay the fillet flat on a board.

Using a sharp knife, cut horizontally through the centre, stopping approximately 2cm before cutting all the way through.

Open like a book and gently flatten until evenly thick.

2. Season the Interior

Brush the inside lightly with olive oil.

Sprinkle with:

1 tbsp Smoky BBQ Braai Shaker
Half the crushed coriander
Fresh black pepper

Allow to stand for 10 minutes.

3. Prepare the Filling

Combine:

Danish feta
Sun-dried tomatoes
Smoked mussels
Parsley
Basil
Roasted garlic
Lemon zest

Mix gently to keep texture in the filling.

4. Stuff and Roll

Spread the mixture evenly over the fillet, leaving a 1cm border.

Roll tightly from the long side into a compact cylinder.

Secure firmly using Charkii stainless steel braai spikes every 4–5cm.

This creates a cleaner presentation and allows easier slicing after cooking.

5. Apply the Exterior Rub

Mix:

Remaining Smoky BBQ Braai Shaker
Remaining coriander
Smoked paprika
Olive oil

Massage over the entire fillet.

Allow to rest for 20–30 minutes while the fire develops.

Fire Management

For the best Charkii result:

Build a two-zone charcoal fire.
One side very hot for searing.
One side medium heat for roasting.
Target cooking temperature: 180–200°C.

Use quality hardwood lump charcoal for superior flavour.

Cooking Method

Stage 1 – Sear

Place directly over hot coals.

Sear:

2 minutes per quarter turn
Approximately 8 minutes total

Develop a rich mahogany crust.

Stage 2 – Roast

Move to indirect heat.

Close the lid.

Cook until internal temperature reaches:

Doneness Internal Temp

Rare 50–52°C

Medium Rare 54–56°C

Medium 58–60°C

Approximately 25–35 minutes.

Stage 3 – Baste

During the final 10 minutes, brush lightly with the red wine butter glaze every 3–4 minutes.

This adds shine and a subtle richness without overpowering the fillet.

Stage 4 – Rest

Remove from the braai.

Rest loosely covered for 15–20 minutes.

The feta softens beautifully while the juices redistribute through the meat.

Serving

Slice into 2–3cm medallions.

Each slice should reveal:

Pink eye fillet
Creamy feta
Rich smoked mussels

Charkii Serving Suggestions

Serve alongside:

Grilled mielies with herb butter
Braaied baby potatoes
Charred asparagus
Red wine reduction
Traditional South African tomato and onion smoor

Charkii Pro Tip

Place a small chunk of apple wood or red gum on the charcoal during the roasting stage. The gentle smoke complements the mussels and feta beautifully while maintaining the delicate flavour of the eye fillet. This produces a competition-quality braai roast worthy of a special occasion.

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A premium South African-style braai recipe designed specifically for thick-cut eye fillet steaks cooked over the intense radiant heat of a Charkii Braai.

Serves 4 people

Ingredients

Steaks

4 thick-cut eye fillet steaks (300–400g each, 40–50mm thick)
2 tbsp olive oil
2 tsp coarse sea salt
2 tsp freshly cracked black pepper

Charkii Braai Basting Butter

100g salted butter, softened
2 cloves garlic, finely minced
1 tbsp fresh parsley, finely chopped
1 tsp fresh rosemary, finely chopped
1 tsp Dijon mustard
½ tsp smoked paprika
1 tbsp fresh lemon juice

Preparation

1. Prepare the Steaks

Remove the eye fillet steaks from the refrigerator 45–60 minutes before cooking.

Pat dry with paper towel.

Lightly coat with olive oil and season generously with salt and black pepper.

2. Prepare the Charkii Braai

Fill the Charkii with quality lump charcoal.

Allow the charcoal bed to become fully established with a strong radiant heat.

You want:

Very hot searing zone
Moderate finishing zone

The beauty of the Charkii Braai is the intense infrared-style heat that creates a perfect crust while keeping eye fillet tender and juicy.

Make the Basting Butter

Combine:

Butter
Garlic
Parsley
Rosemary
Dijon mustard
Smoked paprika
Lemon juice

Mix until smooth and set aside.

Braai Method

Step 1 – Initial Sear

Place steaks directly over the hottest section.

Cook:

2½–3 minutes per side

Do not move the steaks during searing.

A deep golden-brown crust should form.

Step 2 – Finish Cooking

Move steaks to a slightly cooler section.

Continue cooking:

Doneness Internal Temperature

Rare 50–52°C

Medium Rare 54–56°C

Medium 58–60°C

Medium Well 63–65°

For a 50mm thick eye fillet:

Medium Rare: approximately 8–10 minutes total cook time
Medium: approximately 10–12 minutes total cook time

Brush lightly with the garlic-herb butter during the final few minutes.

Step 3 – Rest

Remove steaks from the braai.

Top each steak with a generous spoonful of butter.

Rest for:

8–10 minutes

This allows the juices to redistribute throughout the meat.

To Serve

Slice thickly and sprinkle with:

Crushed roasted coriander seed
Flaky sea salt

Serve with:

Braaied baby potatoes
Grilled asparagus
Fire-roasted corn
Traditional South African braaibroodjies
Charkii Pro Tip
Eye fillet is extremely lean. For maximum flavour on a Charkii Braai, cook no further than medium-rare and finish with the garlic-herb butter while resting. The combination of the Charkii's intense heat and the rich butter creates a steakhouse-quality crust while keeping the centre exceptionally tender.

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