Have a preppy New Year Chop the parsley and squeeze half a lemon. Open all your culinary registers and the oysters and mix the ingredients for the garlic butter. Cut the steaks open on the side like a hamburger bun, but do not cut them completely out of respect for the title of this dish. Fill each steak with 3 oysters and a spoonful of garlic butter. Pierce the steak with a cocktail stick and wrap the steaks in bacon. Secure this with a cocktail stick as well. Sprinkle the steaks generously with salt. Cut the Cavolo nero, or palm cabbage, into large strips. Time for fireworks Fire up your BBQ as if it were your last day and grill the steak for about 3 minutes on each side. Check the temperature to 50 °C. Now spread the steaks with some garlic butter and grill for another minute on each side. At 55 °C, the steak is medium-rare. Cavolo Nero al dente Heat the groundnut oil in the cast iron pan and place it on the grid of the hot BBQ. Stir-fry the sliced Cavolo nero for approx. 7 minutes until al dente. Add the sesame seeds and the chilli powder and stir-fry for a further minute. Then deglaze the Cavolo nero with soy sauce.