The Local Grill in Parktown North, Johannesburg, was recently named as the Wolftrap Steakhouse Champion, claiming top honours for the third time in four years. Owner Steve Maresch shared his secrets to preparing the best take with Hilary Biller
Step 1
"Any cut of beef with a great marbling [the intramuscular fat which makes the meat more juicy and tender] makes for a great steak," says Maresch. Sharpening his knife, he cuts a 300g thick slab of grass-fed sirloin.
Alon Skuy
Step 2
"I'm not a marinade man, never have been," he says, sprinkling Local Grill spice blend generously all over the meat. "It contains paprika but no chilli," he says, without divulging full details. He sprinkles the meat with Maldon salt and places it on a wooden stave.
Alon Skuy
Step 3
"The wood gives the meat a nice smoky flavour." He places it on a Weber gas grill, closing the lid. "I use gas because it's convenient, versatile and offers a fast, clean heat."
Alon Skuy
Step 4
Open the lid of the gas griller, which allows the flames to brown the meat - the all-important Maillard reaction in which the meat caramelises and achieves full flavour. "I like my meat medium-rare and cook a 300g steak for seven minutes, turning it often, just as chef Heston Blumenthal recommends."
Alon Skuy
Step 5
"Don't rest the meat for too long," Maresch says. With a meat fork resting across the top of the meat, use a sharp knife to cut the meat at a 45° angle, which makes it look neater and gives wider, more generous slices. Drizzle with olive oil and a little fresh lemon juice. Serve with rocket tossed in a dash of balsamic vinegar.