Ingredients
Steak
Grain-fed sirloin, 250 g, trimmed1
Olive oil15 ml
Sea salt and cracked black pepperto taste
Shiraz demi-glaze
Veal or beef demi-glace80 ml
Shiraz red wine60 ml
Shallot, diced20 g
Butter15 g
Fresh thyme2 sprigs
Paris butter (Café de Paris)
Unsalted butter, softened60 g
Shallot, minced10 g
Capers, chopped5 g
Anchovy paste3 g
Dijon mustard5 g
Mixed herbs (parsley, thyme, tarragon), chopped10 g
Curry powder1 pinch
Lemon zest1 tsp
Method
- 11. Prepare Paris butter: beat all ingredients into softened butter; roll into a cylinder in plastic wrap and refrigerate; slice into 1 cm rounds for service.
- 22. Prepare shiraz demi-glaze: sweat shallot in butter, add thyme and shiraz; reduce by half; add demi-glace and reduce to a glossy coating consistency; strain and keep warm.
- 33. Heat volcanic stone to above 280 °C for minimum 30 min.
- 44. Season sirloin generously with salt and cracked pepper; brush with olive oil.
- 55. Sear steak on a very hot plancha for 90 sec per side to develop crust and bring to approximately 45 °C internal (rare base) — guest completes cooking at the table.
- 66. Transfer hot stone on wooden board to pass; place steak on stone and rest a slice of Paris butter on top.
- 77. Pour shiraz demi-glaze into a small jug; serve alongside; waiter briefs the guest on stone cooking.
Quality Check
- Steak has a defined sear crust with clear Maillard coloration on both sides.
- Paris butter is cold and sliceable — confirm refrigeration time.
- Demi-glaze coats the back of a spoon — not watery.
- Stone surface temperature verified above 280 °C before leaving kitchen.
Hot Volcanic Stone Standards
Stone heated to 280°C+ before service
Stone served on wooden board with heat mat
Guest cooks to their liking at the table — chef is responsible for prep and safe raw temp
Equipment
Volcanic stone, stone oven, plancha, wooden board, heavy oven mitts, small saucepan, fine sieve, small jug, plastic wrap
Allergens & Dietary
dairyfish (anchovy)GF