Pasture-Raised Club Steak The club steak is a weekend braai in its most honest form. Bone-in, well-marbled, and rich enough in flavour that it doesn't need much beyond salt and heat. From Rhyno's farm outside Kroonstad, pasture-raised Nguni and Mashona cattle, moved four times a day onto fresh grass. No antibiotics, no hormones. About the club steak Cut from the short loin, the club is the strip side of what would otherwise be a T-bone, same cut, without the fillet. Bone-in, which slows the cook slightly and adds depth to the flavour. Firm bite, good marbling, and enough presence on the plate to be the reason people came around for dinner. How to cook it Straight to the braai or a hot pan. Bring it up to room temperature first, then season with just salt and pepper. High, direct heat, 3 to 4 minutes each side for medium-rare, longer if it's a thick cut. Rest for 5 minutes before serving. Serve with something simple: a green salad, roast potatoes, or whatever's in this week's veg box.