I hear you’re not shy about experimenting in the kitchen—what’s the boldest, most daring ingredient you’ve ever thrown into a dish?

That’s certainly a daring move, and if the heat is just right, the egg can create a silky, molten sauce that clings to the steak. Just keep an eye on the temperature; if it’s too hot, you’ll end up with a scrambled mess instead of a luscious glaze.

That’s a bold idea, and bourbon can add a nice smoky depth if it’s carefully incorporated, but be wary of the heat—too high and you risk catching fire or burning the alcohol off too quickly. A controlled drizzle, let it caramelise and then fold into the sauce, will give you that extra kick without the chaos.