You are currently viewing Render your steak in just 3 steps 

Render your steak in just 3 steps 

Frying meat that has a fat layer, such as steak, doesn’t need more than salt and pepper to be exquisite – if cooked right. There’s one pitfall many people see: the all-important fat is forgotten when cooked. Here’s how to render (cook out) the fat while adding tons of flavour to your steak! 

Step 1:
Add seasoned steak to a cold, oiled skillet, holding it fat-side down with tongs so only the fat is touching the pan.

Step 2:
Turn on the heat and hold to slowly render the fat for 2-3 minutes. Once rendered, the fat layer should be a crispy, deep golden brown.

Step 3:
Place steak flat on your pan and continue to cook as normal, for 3-4 minutes a side until caramelised. In the last 30 seconds of frying, add a knob of butter, 2 garlic cloves and 2 sprigs of rosemary for extra flavour. Remove steak and rest for 5 minutes before slicing. Use a spoon and baste steak with the buttery juices.

Steak with mixed greens & Parmesan 

Serves 2 

Make a big batch of soup and freeze. Simply defrost in 15 minutes for a quick and easy mid-week meal! 


1 porterhouse steak 
1/3 cup olive oil 
1 packet (180g) Italian salad mix, or mixed salad leaves 
1 punnet (80g) wild rocket Salt and milled pepper 
1 lemon, zested and juiced 20g Parmesan, shaved 


  1. Season steak and cook according to 3 step instructions above. Set the steak aside to rest for about 10 minutes. 
  2. Toss together the remaining ingredients and season. 
  3. Slice steak thinly. Serve on a platter with salad. 


By: Sjaan Van Der Ploeg
Photographs: Zhann Solomons
Recipe and styling: Sjaan Van Der Ploeg 

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