First Thing, Daily Maverick's flagship newsletter

Join the 230 000 South Africans who read First Thing newsletter.

We'd like our readers to start paying for Daily Maverick

More specifically, we'd like those who can afford to pay to start paying. What it comes down to is whether or not you value Daily Maverick. Think of us in terms of your daily cappuccino from your favourite coffee shop. It costs around R35. That’s R1,050 per month on frothy milk. Don’t get us wrong, we’re almost exclusively fuelled by coffee. BUT maybe R200 of that R1,050 could go to the journalism that’s fighting for the country?

We don’t dictate how much we’d like our readers to contribute. After all, how much you value our work is subjective (and frankly, every amount helps). At R200, you get it back in Uber Eats and ride vouchers every month, but that’s just a suggestion. A little less than a week’s worth of cappuccinos.

We can't survive on hope and our own determination. Our country is going to be considerably worse off if we don’t have a strong, sustainable news media. If you’re rejigging your budgets, and it comes to choosing between frothy milk and Daily Maverick, we hope you might reconsider that cappuccino.

We need your help. And we’re not ashamed to ask for it.

Our mission is to Defend Truth. Join Maverick Insider.

Support Daily Maverick→
Payment options

What’s cooking today: Wagyu rib-eye steak



What’s cooking today: Wagyu rib-eye steak

Tony Jackman’s Wagyu rib-eye steak, with thick-cut potato chips and creamed mushrooms, served on a platter by Mervyn Gers Ceramics. (Photo: Tony Jackman)

This recipe is going to be short and simple, because that’s what cooking Wagyu steak is all about.

With Wagyu beef, all the effort goes into its making. Once the meat is in your hands, the rest is easy. You don’t even need to use any fat, because the farmer and the animal have sorted that for you. It’s all about the marbling, and the marbling is all about the fat.

Whatever you do, do not cut off and discard the fat cap on one side of the steak. That way madness lies. You’ll be throwing away the very point of what Wagyu is about: that fat. And if you’re thinking now: but I can’t eat all that fat … well, let’s just say Wagyu is not for you.

I served them with creamed mushrooms and thick-cut potato chips.


Just look at the difference between a regular cut of steak (in this case, a sirloin, left) and a Wagyu (this one’s a rib-eye). (Photo: Tony Jackman)

(Let’s presume you’re cooking for 2)

2 Wagyu rib-eye steaks, about 300 g each, with the fat cap still on

Salt to taste

(And that’s all…)

For the creamed mushrooms:

1 punnet button mushrooms, sliced thickly

⅓ cup white wine

200 ml cream

A sprig of thyme

Salt and black pepper to taste


Salt your Wagyu steaks on both sides and let them stand uncovered in the fridge for a few hours.

Remove the steaks from the fridge at least an hour before you intend to cook them.

Make the creamed mushrooms first (and deep-fry your potato chips as well, just before frying your steaks): Oil a deep heavy saucepan and fry the sliced mushrooms until they release their juices and then turn a nutty brown as those juices cook away. Stir often. Add the wine and reduce to almost nothing. Add the cream and thyme, season with salt and black pepper and simmer until it thickens, stirring. Keep the creamed mushrooms to one side to quickly heat through immediately before serving.

Heat a heavy pan till it’s very hot.

Hold a Wagyu rib-eye fat side down to the pan and rub the fat all over the pan. It will immediately release enough fat to coat the pan.

Cook one side of the steaks for no more than a minute and a half.

Turn and fry the other side for barely a minute.

Let them rest for a few minutes.

Serve with the pan juices, creamed mushrooms and thick-cut potato chips. For the potato chips, use the quantity you fancy, peeled and cut thickly, and fry them in hot canola oil until crispy and golden brown, but soft and fluffy inside. DM/TGIFood

Tony Jackman is Galliova Food Champion 2021. His book, foodSTUFF, is available in the DM Shop. Buy it here

Follow Tony Jackman on Instagram @tony_jackman_cooks. Share your versions of his recipes with him on Instagram and he’ll see them and respond.

SUBSCRIBE to TGIFood here. Also visit the TGIFood platform, a repository of all of our food writing. 

Mervyn Gers Ceramics supplies dinnerware for the styling of some TGIFood shoots. For more information, click here.


Comments - share your knowledge and experience

Please note you must be a Maverick Insider to comment. Sign up here or sign in if you are already an Insider.

Everybody has an opinion but not everyone has the knowledge and the experience to contribute meaningfully to a discussion. That’s what we want from our members. Help us learn with your expertise and insights on articles that we publish. We encourage different, respectful viewpoints to further our understanding of the world. View our comments policy here.

No Comments, yet

Please peer review 3 community comments before your comment can be posted