Food. I love food. And nothing beats the pleasure of eating good food. And steak is one thing I crave for. Yes, a scrumptious and gratuitous amount of steak always gets me. Sometimes I think, steak is my weakness.

You might wonder why, but think about it, its texture, tenderness, and tastiness, which go above and beyond in satisfying my cravings and expectations. And don’t forget about the juicy flavours, which are always the icing on the cake.

I hate to be the party pooper but tell you what, you can only get all this goodness in a well-made steak and finding the perfect steak is a rare thing.

When it comes to the best steaks in Kenya, Naivasha always tops the game. Known for its fresh grain and grass-fed herd, it is referred to as the home of prime steaks.

So, when I received an invitation to visit the Lake Elementaita Mountain Lodge, a stone’s throw away from Naivasha, I immediately wrote down a food checklist, and steak was tops.

The drive itself was a prelude to the culinary experience that awaited. When we arrived, it was a feast of sweeping views.

The restaurant sits on high ground that allows you to enjoy the breathtaking views of Lake Elementaita, a UNESCO World Heritage Site.

Its interiors are a rustic earthy vibe that blends with the views – so picture perfect and a sight for sore eyes.

Mine was not the usual kind of dine and wine where you order and wait to be served. I wanted to see how my steak is prepared and watch the transformation from mere cow meat to beef steak.

Simon Mwaniki, the hotel’s executive chef, offered to make the steak himself – a rare privilege I must say. And when I asked the chef what was his favorite meal to prepare, guess what he said? Steak! Lucky me.

“My favorite dish to make is steak. All types of steak whether white meat or red meat.” said chef Mwaniki.

Inside the kitchen, every other chef was in their element: flambe’s here and there, sizzles of meat hitting the grills, bubbling sounds of boiling soup, and onions getting caramelised in the skillet and every other cooking sound you could think of.

The 20-year seasoned chef explained that the process was simple, but precise. He cut chunks of fresh meat in a technique that only professionals know how to.

Thereafter, he seasoned the steak generously with secret ingredients (blends of herbs and spices) and let it marinate for two hours.

“This allows the natural flavours to soak into the steak,” Mwaniki shared.

Meanwhile, I took advantage and toured the hotel’s kitchen garden where they source all their fresh veggies.

The kitchen garden has all types of vegetables from kales, spinach, indigenous vegetables, celery, coriander, to beautiful rose shrubs.

Back to the kitchen, once the steak was properly marinated, the chef placed it on a blazing hot grill at extremely high temperatures. It started sizzling and smoking and the wafting aroma got my mouth watering. The flambés were my best part, which he explained gives the steak an elusive savoury and smoky essence. He let one side sear undisturbed until it formed a rustic brown crust then turned it the other side.

He again infused the steak with other ingredients to add depth of flavours and let it rest until well-cooked. He ensured that the steak was juicy, tasty, tender, and ready, and removed it from the grill.

They say you eat with your eyes irst, and then mouth. Food presentation matters.

The chef placed the steak on a beautiful white ceramic plate, adding a mixture of salads including red cabbage for a splash of colour, in addition to whipped mashed potato.

For a final touch he sprinkled additional ingredients for a more rustic aesthetic. Art of presentation at its best.

And because the intricate presentation probably made the food cold, he placed my plate of steak under the pass (an area in a professional kitchen where plated dishes are kept under heat to remain hot). And once the plate was placed before me on the restaurant’s outdoor spacing facing lake Elementaita, I did not want to touch it. It looked perfect. However, the aroma was enticing and dug in.

Glistening with juices, on the surface and tenderness, it’s the kind of steak that makes all your senses come alive. The first bite was filled with an ounce of succulence, leaving behind a smoky and buttery taste.

Chef’s kiss!