I don't know anyone who does not appreciate a juicy piece of steak.
Although it can be quite an expensive piece of meat, it’s a good way to spoil yourself and the family on a Friday night.
Eating in is a whole lot cheaper than spending hundreds of Rands at a restaurant when you can just as easily make your own restaurant-quality steak at home.
I recently attended a steak master class hosted by Jason Allen, the owner of Hussar Grill in Steenberg Village.
No one knows their meat cut better than the owner of a steakhouse or your local butcher, so if you’re looking for the perfect cut then these are the people to talk to.
At the masterclass, I realised there were many things I didn’t know about steak, especially when it comes to maturing my own steak at home.
Like many, I buy my meat in bulk, separate them into small bags and pop them in the freezer, until I need it.
Well, it turns out this is the worst thing you can do to that thick piece of steak that you just spent so much money on.
Allen says it’s best to buy your steak vacuum sealed and keep it in the fridge at a temperature between zero and four degrees.
“You can mature your own meat at home and that could take a week, two weeks or even a month,” he says.
“When you buy the meat, whatever you do, do not ever put it in the freezer.
“When you freeze the meat it stops the maturation process. The natural enzymes in the meat need to survive and when you freeze them then you kill those natural enzymes that help with the maturation process.
“Maturation causes tenderness and flavour, so when you freeze it you are stopping that whole process.”
Another golden rule to remember when grilling your steak at home, is to oil the meat, instead of the pan or grill.
This actually stops the meat from sticking to the pan or grill.
Allen says it’s also best to season the meat afterwards and not when it’s on the grill.
“Always season your food afterwards, especially with salt. Salt draws out the moisture of your steak,” he says.
Piercing the meat with a fork or knife is another habit many of us need to let go of, Allen says, it’s best to use a pair of tongs to turn the vleis.
Perhaps one of the best tips I learned from the steak master is how to check the doneness by doing the finger test.
Basically, the base of your thumb represents the meat; without applying any pressure, touch your thumb with each of your fingers.
Your index finger is what rare meat feels like, the middle finger is what medium meat feels like, your ring finger to thumb is what medium to well feels like and your pinky is what your well-done steak should feel like.
Now, you know the basics of mastering your steak, you can wow guests with some steak receipes