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ShareA fire-cooked showstopper of a steak, seared over embers and paired with a rich, boozy peppercorn sauce. Best served with charred greens or seasonal veg.
Ingredients
Steak
2 Rump Steaks
1 tbsp olive oil
Sea salt & freshly ground black pepper
Optional: Garlic powder or smoked paprika, or a steak rub like Lumberjaxe
Peppercorn Sauce
4 tsp black peppercorns
1 tbsp (15g) unsalted butter
½ tbsp sunflower oil (or use steak drippings from the pan instead)
2 shallots, peeled and finely chopped
¼ tsp salt
3 tbsp whisky
180ml beef stock
1 tsp Worcestershire sauce
120ml double cream
To Serve:
Tenderstem Broccoli
Asapargus
Truffle Butter
Method
1. Make the Peppercorn Sauce
Crush 3 tsp of the peppercorns in a pestle and mortar – leave some texture. Set aside.
Place a Skillet over medium heat and add the butter and oil (or reserved steak drippings). Once melted, stir in the shallots, salt, the crushed peppercorns, and the final 1 tsp of whole peppercorns. Sauté for 2–3 minutes until the shallots soften.
Pour in the whisky and bubble for 1 minute. Add the stock and Worcestershire sauce and simmer over high heat for 5 minutes, reducing the liquid by half.
Lower the heat, stir in the cream, and bring back to a gentle simmer. If your steak has rested, stir in any juices at this stage. Turn off the heat and set aside.
2. Cook the Steak
Get your Kadai Firebowl going with hardwood or charcoal and burn until a hot bed of glowing embers forms.
While the fire's building, remove the steak from the fridge and let it come to room temperature.
Rub with olive oil and season with salt, pepper, and any preferred seasoning (garlic powder or paprika work well).
Rake your embers to one side for a direct heat zone. Place the steak directly on the Holi Grill or Plancha over the high heat. Sear for 2 minutes per side until a golden crust forms.
For medium-rare, aim for 55–57°C internal temp; for medium, 60–63°C.
Let the steak rest for 5–10 minutes, then slice and serve with lashings of warm peppercorn sauce.
Serving Suggestion:
Pair with charred tenderstem and asparagus straight from the grill. Perfect with a glass of something smoky.