Daily Maverick | 14.10.2026 15:58
There aren’t many recipes for meat that combine the slow food ethos with that of grilling something over very high heat, but both techniques come into play for reverse-searing a steak. It turns the traditional way of doing so upside down: you start by cooking it in a ridiculously low oven or kettle braai, or high above hardly any coals at all, and you finish it with a short, sharp hellfire sear to get that lovely golden and crunchy outer coating that all true steak lovers adore; the umami of the burn that makes such magic on the palate.
