Flame-seared steak, bold and indulgent

PREP THE FIRE

Light your Kadai and burn hardwood or charcoal down to a hot bed of glowing embers. While the fire settles, bring your steaks to room temperature.

SEASON THE STEAKS

Rub each steak with olive oil and season generously with salt, pepper, and your preferred seasoning such as garlic powder or paprika. Set aside while you prepare the sauce.

MAKE THE PEPPERCORN SAUCE

Crush 3 tsp of the peppercorns in a pestle and mortar, leaving some texture. Heat a Skillet over medium heat and add the butter and oil (or the steak drippings). Once melted, stir in the shallots, salt, crushed peppercorns, and the remaining whole peppercorns.Sauté for 2–3 minutes until softened, then pour in the whisky and bubble for 1 minute. Add the stock and Worcestershire sauce, then simmer over high heat for around 5 minutes to reduce by half. Lower the heat, stir in the double cream, and gently simmer until thickened. Stir through any resting steak juices before serving.

COOK THE STEAKS

Rake the embers to one side to create a direct heat zone. Place the steaks directly on the Holi Grill or Plancha and sear for around 2 minutes per side until a golden crust forms.For medium-rare, aim for an internal temperature of 55–57°C; for medium, 60–63°C. Once cooked, remove from the grill and rest for 5–10 minutes.

SERVE

Slice the steaks and pour over the warm peppercorn sauce. Serve with grilled tenderstem broccoli, asparagus, and a touch of truffle butter for richness.