Photos by Myburgh du Plessis and Jan Ras
For the traditionalist: frying
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.
Get the best matured, thick-cut steaks here.