“The only time to eat diet food is while you’re waiting for the steak to cook.” 
― Julia Child

Our Executive Chef, Dylan Frost, shares his insights and tips on how he prepares the perfect steak for Jabulani Guests:

All Chefs have their own perfect way to prepare steaks, from grilling to roasting the steak off completely in the oven. I thought I would share the way I find the best in preparing steaks here at Jabulani.

The first to step is buying the perfect amount of fat to meat ratio. A thin layer of fat is all you need to add flavor to the meat itself. I tend to trim the excess fat off and have then render the fat from the piece and store in a separate container for later use. Once the steak is trimmed and prepped, I then rub a little olive oil all over the entire steak and season with salt and pepper. In a medium heat frying pan/grill pan and will then place the steak fat side in order to crisp and render the fat left on the steak once the fat is crispy the and cooked thoroughly through take the fat that we rendered earlier and place in the same pan as the steak, I place the steak on the side and cook for a 5 minutes on each side, while cooking the meat I place a clove of 2 teaspoons of fresh garlic and a twig on thyme, I then use this liquid created with the rendered fat and butter and basting the steak for the 5 minutes on both sides this creates extra flavor in the steak.

Once the steak has been cooked for the ten minutes it’s time to remove it from the pan and place it on the vented rack with a drip tray to allow the steak to rest. The ideal resting time is 5 minutes. It’s important to rest your steak as it allows your steak to relax which will allow the steak to become soft and juicy again.”