The ultimate steak
![](https://taste.co.za/wp-content/themes/taste.co.za/img/restaurant-sharp.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/Chef.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/prep_time.jpeg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/cook_time.jpeg)
Wine/Spirit Pairing
Thelema The Abbey Red Blend
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 4 Woolworths T-bone steaks
- 2–3 T Woolworths duck fat, butter or ghee
- garlic butter, for serving
- sea salt, to taste
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
1. Smother the steaks in butter, duck fat or ghee and hang at room temperature for about 2 hours to dry out. Cook in a hot pan to your liking.
2. Place the garlic butter on the steaks, cover with foil and allow to rest before serving. Season with salt.
Cook's note: This method works perfectly every time, both on the braai or stovetop.
Photographs: Jan Ras
Comments