• Pangrilled steak with pasta pockets and butternut mash
• Asian-style seared beef with sesame-onion noodles
• Succulent steak, nectarine and red-onion salad with Parmesan crisps
• Pangrilled corn with sliced seared steak and fresh coriander sauce

Cook steak perfecty

• Move steak from the fridge at least 10 minutes before cooking to allow the meat to reach room temperature. This will result in a juicier steak .
• Use the "touch test" to establish whether or not your steak is done to your preference: a medium-rare steak will be soft when pressed with a finger, a medium steak will be a little springier, and a well-done steak will be firm.
• Always cut steak across the grain in order to break the meat fibres into small pieces, making each bit as tender as possible.
• To ensure a crisply sealed skin, never cook steak in oil - rather rub them with the oil then fry.
• Pat the steaks dry before frying in order to remove excess juices, thus allowing the steaks to seal better, locking in the desired juices.
• Try not to turn steak more than once when cooking, as everytime you do so you lose some of the juices.
• If you prefer to grill your steak instead of frying it, do so at a high temperature - this will cause the surface of the meat to become pleasantly crisp while the inside remains moist and tender.
• Always allow your steak to rest for about 10 minutes before serving to allow the juices to settle.

STEAK RECIPES TO TRY

• Pan-fried rump with home-made free-range egg mayonnaise
• Tender fillet steak medallions topped with smoked green olive tapenade and shiitake mushrooms
• Harissa steak with apple slaw
• Grilled rib-eye steak

READ MORE

• Ideas for a great braai
• How to cook free-range beef
• How to know when your steak is done