Photos by Myburgh du Plessis and Jan Ras
For the traditionalist: frying
Great for fatty cuts like rump or rib-eye, the trick to pan-frying steaks is to go hot and fast – in a good pan. For a piece of rib-eye or rump that’s about 4 cm thick, allow the steak to come to room temperature, then rub it with butter, duck fat or clarified butter. Heat a cast-iron or stainless steel pan until piping hot, then cook it for about 3 ½ minutes each side, only turning once – for a medium-rare steak. Add 1 T of fat to the pan with 1 T pesto and melt for a quick sauce.