Toast the peanuts in the oven or in a dry pan. Roast them well, eight to ten minutes over medium heat, tossing them regularly will. Leave the skins.
Set them aside when they’re ready. Put the chopped garlic, ginger and scallion in a small saucepan with half the toasted sesame oil. Heat it over medium to high heat until it starts to bubble a bit, then reduce it to low for three minutes. Don’t overcook it or you’ll burn the garlic and ginger which will be bitter and ruin your rayu.
When it’s done, remove it from the heat and add the red chilli powder, chili flakes and sugar. Mix well and place in a bowl with the remaining toasted sesame oil. Let it cool to room temperature before putting it in a clean glass jar, and you’re done. You can do this ahead of time of course and as I mentioned above it ages well and will keep easily for at least a month, but it’s also good to use it the day you make it.
Now is the time to cook your steaks. Let them sit a bit at room temperature before putting them on the barbecue. I always season my steaks just before cooking them, using flaky sea salt and freshly ground black pepper. Get your grill piping hot and turn it on. I love my medium rare steaks, so I give them two to three minutes per side until they have a nice crust, and my meat thermometer tells me they’re about fifty-five degrees Celsius. . For rare steak, aim for fifty degrees, for medium, go for sixty and for well done, seventy degrees. I usually remove my steak from the grill when it’s a few degrees from the temperature I want, then let it sit for at least five minutes before serving. Try this and I promise you will have a perfectly cooked steak every time.
Prepare any sides you want and, while the steaks are resting, fry one egg per steak, sunny side up. Serve the steak with the egg on top and a drizzle of rayu. Bring a small bowl of rayu to the table as well, as you’ll definitely want more!
