5 steps to preparing the perfect steak

17 July 2016 - 02:00 By Hilary Biller
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When serving your 'perfect steak' use a sharp knife to cut the meat at a 45° angle, which makes it look neater and gives wider, more generous slices.
When serving your 'perfect steak' use a sharp knife to cut the meat at a 45° angle, which makes it look neater and gives wider, more generous slices.
Image: Alon Skuy

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.

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