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Kudu steak served with lemon wedges and vegetables.
Perfectly seared kudu steak resting in foaming rosemary butter

Pan-seared kudu steak with rosemary butter

Author: Flavelo
Recipes Main Courses
Kudu is one of Africa's noblest game animals; its meat is deep red, extremely lean and low in cholesterol. Since it has almost no fat, the biggest mistake you can make is overcooking it. Treat it like the finest fillet steak: hot pan, short time, and plenty of butter at the end to replace missing juiciness. The rosemary-garlic butter bath (arroser technique) is the chef's secret weapon against dryness.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed pan (cast iron is best)
  • Kitchen paper
  • Spoon for basting
  • Meat tongs

Allergen Information

⚠️ Milk

Instructions

1 ✓

Drying: Take the meat out of the fridge in time, and wipe the surface completely dry with kitchen paper.

Tip: Wet meat steams instead of frying. Water needs to evaporate (100°C) before the meat starts to brown (140°C+); by then the centre is long overcooked.
2 ✓

Seasoning: Brush the meat thinly with oil, then salt and pepper immediately before cooking.

Tip: If you salt too early, salt draws water from the meat, making the surface wet. Pepper can burn in the hot pan, so many pepper only after cooking (a matter of taste).
3 ✓

Frying: Heat the pan until smoking. Add the meat. Cook for 3-4 minutes per side (depending on thickness) without moving it, until it gets a nice crust.

Tip: The crust is the point! The Maillard reaction provides the flavour. If you move it, you cool the surface.
4 ✓

Butter bath (Arroser): In the last minute, throw in the butter, rosemary and crushed garlic. Tilt the pan and baste the meat continuously with the foaming, fragrant butter.

Tip: The hot fat helps cook the meat evenly, while the milk solids in the butter add a nutty flavour, and the spices infuse into the fat.
5 ✓

Resting: Remove to a board and let rest for 5 minutes before serving. Serve with lemon.

Tip: During resting, the fibres relax and juices redistribute. The acidity of lemon juice helps balance the iron-rich taste of the game meat.

Recipe FAQ

How do I know if it's done?
Press it with your finger! If it's as soft as the tip of your nose, it's rare. If it's like your chin, it's well-done (don't do this!). Medium-rare feels like the pad of your thumb.

Ingredients

  • 4 steaks Kudu steak (room temperature)
  • 3 tbsp Olive oil
  • 2 cloves Garlic (unpeeled, crushed)
  • 2 sprigs Fresh rosemary
  • 1 tsp Coarse salt
  • 1 tsp Freshly ground black pepper
  • 50 g Butter
  • 4 wedges Lemon (for serving)