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There’s more than one way to cook the ultimate steak

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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.

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