Cooking the perfect Kenyan steak at home

Great steak needs less than you think: a screaming-hot pan, coarse salt, and restraint. Salt the steak generously at least 40 minutes ahead. Get your pan properly hot before the meat touches it — you want an immediate sear. Flip once. For a 3cm ribeye, roughly three minutes a side gets you to medium-rare.

Then the rule everyone breaks: rest it. Five full minutes off the heat lets the juices redistribute. Cut too early and everything you paid for ends up on the board.