Six common steak-grilling mistakes Kenyans make

Nothing unites Kenyans quite like a good barbecue.

Whether it’s a family gathering in Karen, a beach cookout in Diani, or an impromptu nyama choma session along Thika Road, grilling meat is more than just a meal; it’s a social ritual.

But achieving that perfect, tender steak can be tricky. More often than not, the difference between mouth-watering and tough meat comes down to a few simple grilling mistakes.

If you’ve ever proudly flipped your steak on the grill only to end up with a dry, unevenly cooked result, you’re not alone. Here are six common errors many make when grilling steak – and how to avoid them next time you fire up the jiko.

1. Grilling straight from the fridge

Putting a cold steak directly on the grill can lead to uneven cooking. The outside may char too quickly while the inside stays raw. Let your steak sit out for 20 to 30 minutes before grilling to reach room temperature. Avoid microwaving it as a shortcut.

2. Under-seasoning the steak

A simple seasoning of salt and pepper works, but often leaves the steak lacking in flavour. Try seasoning generously or use a dry rub with garlic powder, smoked paprika, and a touch of chilli.

Marinating for at least an hour with soy sauce, lemon juice, garlic, or rosemary can also enhance the taste.

3. Using too much or too little heat

Control your heat carefully. Too hot and the steak burns outside before cooking through; too low and it dries out waiting to cook inside. Start with high heat to sear both sides, then move to lower heat to finish cooking gently.

4. Poking, pressing or flipping too often

Avoid pressing the steak with a spatula or flipping repeatedly, as both squeeze out juices and disrupt searing. Flip only once and use a meat thermometer or the finger test to check doneness without piercing the meat.

5. Cutting it too soon

Resist the urge to slice your steak immediately after grilling. Cutting too early lets the juices escape. Instead, rest the steak for 5 to 10 minutes under foil to let the juices redistribute, making every bite juicy and tender.

Other Topics To Read

• Food
• Nyama Choma
• Barbecue
• red meat
• white meat
• grilled meat
• Chicken curry
• chicken stew
• Chicken Alfredo
• Six common steak-grilling mistakes Kenyans make
• Lifestyle

6. Choosing the wrong cut for the grill

Not all cuts are suited for grilling. Cuts like sirloin, rib-eye, fillet, or T-bone are ideal for grilling due to their balance of fat and tenderness. Tougher or leaner cuts need marinating to soften them before cooking.

Grilling the perfect steak isn’t about fancy gadgets or secret recipes. It’s about patience, preparation, and knowing these key tips to get it right every time.