There’s more than one way to fry a steak. Here’s our guide to getting the perfect, juicy steak, whether you’re pan-searing it, roasting it, or cooking it directly on the coals.

1. How to fry a steak

Make sure the pan is searing hot. Photo by Jan Ras.

Great for fatty cuts like rump or rib-eye, the trick to pan-frying steaks is to go hot and fast – in a good pan. For a piece of rib-eye or rump that’s about 4 cm thick, allow the steak to come to room temperature, then rub it with butter, duck fat or clarified butter. Heat a cast-iron or stainless steel pan until piping hot, then cook it for about 3 ½ minutes each side, only turning once – for a medium-rare steak. Add 1 T of fat to the pan with 1 T pesto and melt for a quick sauce.

2. How to roast a steak

Roasting is a great make-ahead option for dinner parties. Photo by Jan Ras.

If the pressure of cooking steak at your dinner party is too much, take the edge off with this make-ahead trick. Sear a 600 g piece of thick-cut sirloin on the hob. Lay the steak on top of about 500 g mixed mushrooms in a roasting tray, then drizzle with a marinade of rice wine vinegar, ginger, soy sauce, garlic, sriracha sauce and sesame oil. Refrigerate for a couple of hours, then bring it back to room temperature before cooking. Roast in an oven preheated to 200°C for 10 minutes, rest for 50 minutes, carve and serve with egg noodles.

3. How to clinch a steak

Clinching is the practise of cooking meat directly on the coals. Photo by Myburgh du Plessis.

All the rage right now, clinching or “dirty grilling” as the Americans sometimes call it, means cooking meat directly on the coals – perfect for leaner cuts like fillet and sirloin. For a 1 kg beef fillet, season with salt, let it stand at room temperature for half an hour, then lace it directly onto hot coals and cook for 2 minutes, turning slightly every few minutes to cook evenly. Remove from the heat, rest and slice, and serving with anchovy butter and tomato toasts.

Get the best matured, thick-cut steaks here.