• At the upcoming Five Arts Weekend, food enthusiasts and steak lovers alike have an incredible opportunity to dive deep into the world of steak ageing with Greg Bax, a seasoned expert whose journey in the culinary arts is both inspiring and informative. We had the chance to sit down with Greg and learn more about his background, his expertise in steak ageing, and what attendees can look forward to in his masterclasses.

    From KZN to Cape Town: Greg Bax’s culinary journey

    Greg Bax’s culinary adventure began shortly after moving from KwaZulu-Natal to Cape Town in 2000. He was headhunted to revive the Hussar Grill in Rondebosch, a steakhouse that was facing challenging times. Through his dedication and passion for meat, Greg not only helped restore the Hussar Grill’s reputation but also honed his skills in the art of steak preparation.

    In 2016, Greg opened Rare Grill in Kenilworth, which quickly garnered accolades, including Best Newcomer Steakhouse in South Africa and Best Steakhouse in South Africa. His commitment to offering unique and high-quality steaks from boutique farms across the country set Rare Grill apart. Greg’s mission has always been to educate his customers and provide access to exceptional steaks not commonly found in standard steakhouses.

    Image: Supplied/Greg Bax

    What to expect at the steak ageing masterclass

    Greg’s steak masterclasses have been a hit for the past eight years, growing in popularity due to their relaxed, interactive nature. Attendees can expect an engaging evening where Greg shares his extensive knowledge of steak, offering valuable tips and tricks for cooking the perfect steak. “We also have a wine partner who pairs some incredible wines with the food we cook. It’s a great 2-hour experience where we eat well and we drink well. With a bit of fun thrown in for good measure,” Greg adds.

    One of the most common mistakes people make when ageing steak is being impatient. “Proper ageing requires time—up to 28 days is ideal,” explains Greg.  There are two main types of ageing: wet and dry. Wet ageing can be done with basic equipment, like a fridge and vacuum-sealed bags, while dry ageing requires specialised equipment to control temperature and humidity. The latter method results in a more robust and rich flavour but involves more complexity and investment.

    Image: Supplied/Greg Bax

    The flavours of aged steak

    Aged steak is renowned for its enhanced tenderness and depth of flavour. Greg compares the process to the maturation of cheese or fruit, where the ageing process amplifies the natural flavours, making the steak more succulent and full of character. The natural enzymes break down the meat over time, creating a richer and more developed taste that fresh steak simply can’t match.

    When asked about his favourite seasoning preparation methods, Greg prefers to keep things simple when it comes to seasoning aged steak. He relies on classic ingredients: salt, pepper, and oil. This minimalist approach allows the natural flavour of the meat to shine without unnecessary additions. “For me, it is about the flavour of the meat. I don’t like to change it by adding unnecessary,” says Greg.

    Above all, Greg hopes that attendees leave his masterclass having enjoyed an incredible evening of food, wine, and laughter. He aims to educate and inspire them to be more adventurous with their food, especially when it comes to steak.

    Join Greg Bax at The Five Arts Weekend to embark on a culinary journey that will elevate your understanding and appreciation of steak ageing. It’s an experience not to be missed for anyone passionate about great food and fine dining.


    The difference between rare, medium and well-done steak

    Images: Supplied/Greg Bax