The right way to have your steak

Meat is a big part of Namibian culture, as a meal is not a meal when the piece of meat isn’t present, whether its Kapana, or a piece of steak, we all know and love it, but what’s the right way to prepare what we know and love so much, guaranteeing that we. maximise the flavours and juiciness of the meat..

The Answer is Medium Rare.

Medium rare is widely considered the pinnacle of steak preparation, striking the perfect balance between tenderness, juiciness, and flavor. This culinary achievement occurs when a steak is cooked to an internal temperature of about 130-135°F (54-57°C) or when the center of the meat appears pinkish-red with a warm, reddish-pink core. At medium rare, the steak retains its natural juices, resulting in a succulent and tender texture that practically melts in your mouth. The gentle cooking process ensures that the steak remains moist and flavorful, allowing the inherent marbling and rich taste to shine through. With medium rare, each bite is a delightful combination of meaty perfection and a sublime dining experience that steak connoisseurs truly appreciate as it bleeds with flavour.