Join Hussar Grill for a steak masterclass
One of South Africa’s best loved, and oldest, restaurants, Hussar Grill takes quality meat very seriously. Not just in terms of its in-dining options, but also in teaching its patrons how to choose, prep and serve steak. A 50-year legacy of serving and selling premium steaks makes it an authority on the topic, so who better to learn from?
The Hussar Grill Steak Masterclass is an excellent way to glean expertise from the source of all things steak. The format – a convivial evening, cooking in pairs, and led by one of Hussar’s master meat experts, offers a crash course in the various elements of a good steak dinner, from selecting meat (where to buy it, how to choose cuts, how to tell good from bad meat, how to tell how fresh it is), to cooking it (the length of time, technique, temperatures), and serving it (a side exercise in making delicious classic sauces). In addition to learning how to cook and choose meat, Allen took the group through the techniques for wet aging meat at home.
The stand-alone event was hosted in a professional kitchen at the prestigious Silwood School of Cookery in Cape Town, South Africa’s oldest cookery school, by Jason Allen, the owner of The Hussar Grill restaurant in Steenberg. Covering three choice cuts of beef – sirloin, rump and fillet – the group was able to enjoy each cut while it was still hot, in between cooking sessions, in an informal and fun environment, while sipping wine paired with each steak from Ernst Gouws & Co.
The three-hour class covered all the essentials and guests left satisfied and informed with a well-rounded understanding of the fundamentals of excellent steak selection and preparation.