The Grilling: Beef barons show their chops

29 June 2016 - 10:18 By Shelley Seid

Countrywide 115 restaurants got a grilling in the quest to identify this year's Wolftrap Steakhouse Champions. The Local Grill in Parktown North, Johannesburg, won the award for the third time. Last year's winner Little Havana in Umhlanga Rocks, KwaZulu-Natal came second . Third prize went to The Godfather in Pretoria. So what's the winning formula for a great modern steakhouse?FILLET UP: Local Grill owner Steve Maresch with judge Pete Goffe-WoodWINNERLocal Grill, Steve MareschFeeding philosophy?Field to fork. I spend lots of time on farms sourcing meat and working with producers.Meat's provenance?We have grass-fed, free-range beef from the Karoo and Kroonstad and from a beef master in Kimberley. It's imperative the animal has been well looked after.Ageing?We dry- and wet-age on the premises and cut the meat to order. Ageing is a long, slow process that needs lots of patience.Signature dish?I recommend meat that has aged more than 40 days . We don't use marinades , we just brush the steaks with butter.Favourite sides?Fine green beans tossed in olive oil, garlic and our seasoning mix.Top tip for prefect steak?Serious heat - and turn it more often.Clientele?Customers are offered a kitchen tour in which we explain different beef cuts and ageing .40 7th Ave & 3rd Ave, Parktown North, Johannesburg, 011-880-1946 SECOND PLACELittle Havana, Martin LombaardFeeding philosophy?Buying and sourcing the finest beef and other ingredients to deliver consistently the best plate of food we can.Meat's provenance?We source from farmers and abattoirs in the Midlands. Cattle from Triple A beef, our preferred supplier, are fed on grains and fresh grasses.Ageing?We do dry- and wet-ageing, depending on the cut and joint. It's up to 100 days wet- aged, which produces complex flavours and melt-in-your-mouth texture.Signature dish?The constant emphasis is on the beef and its readiness and quality.Best sides?Mushrooms, mushrooms, mushrooms. Or, if you twist my arm, wilted spinach and potatoes in duck fat.Top tip for perfect steak?Resting post grilling. Critical to tenderness and succulence.Clientele?We keep abreast of current trends to excite our clientele.16 Chartwell Drive, Umhlanga Rocks, 031-561-7589 THIRD PLACESteve Kobrin, The GodfatherFeeding philosophy?Good food properly prepared combined with brilliant service.Meat's provenance?One supplier - a family-owned abattoir in Brits. We buy only hindquarter cuts, all vacuumed-packed, date-stamped and the name of the farm it came from.Ageing of steak?We keep our steak vacuum-sealed for 21 to 28 days so the muscle tissue gets tender.Clientele?Thanks to food programmes on television customers are aware of what's going on and are fussier. You can't pull the wool over people's eyes. You need to know what you are talking about.Signature dish?A 300g sirloin, cold-smoked with rooibos tea, cooked to preference.Best sides?We source veggies locally. Our crispy roast veg with beetroot and potatoes is popular.Top tip for perfect steak?Seal it properly to keep all the juices in.2 Biella Centre, Crawford Rd, Pretoria, 012-663-1859 MEAT MARKETThe top eight steakhouses all received more than 80%. In fourth to eighth place were:Longhorn Steakhouse, BloemfonteinA warm atmosphere, reminiscent of a western rancher's home, serving classic steak fare.Du Plessis Road, 051-446-5552Havana Grill, DurbanHas an in-house butchery and steaks are aged on the premises.Shop 42, Suncoast Casino, Battery Beach Road, 031-337-1305The Cricketer, East LondonFamily-owned restaurant on the 2 Swans Wedding Farm.Gonubie Broads, 083-659-8899The Grumpy Griller, GeorgeCosy and warm with a tavern-like feel.45 York StreetCattle Baron, Mossel BaySteak house and seafood family restaurant with tender steaks as well as prawns and fish.14B, Langeberg Mall, Louis Fourie Road and Depot Road, 044-695 0417..

There’s never been a more important time to support independent media.

From World War 1 to present-day cosmopolitan South Africa and beyond, the Sunday Times has been a pillar in covering the stories that matter to you.

For just R80 you can become a premium member (digital access) and support a publication that has played an important political and social role in South Africa for over a century of Sundays. You can cancel anytime.

Already subscribed? Sign in below.



Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.