Method
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Light the fire. Light the Blackdown mixed charcoal. After about 15 minutes, once the flames have died back and the coals are glowing, set up a hot zone for searing and a cooler zone for finishing.
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Get the steaks ready. While the fire settles, let the steaks come up to room temperature, then pat them dry and season well with salt.
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Crispy onions. Slice the onions thinly and toss in cornflour. Heat 2–3cm of rapeseed oil in a deep cast-iron pan over the coals. Fry in batches for 5–6 minutes until golden, then drain and salt. Towards the end, add one or two small Whittle & Flame Oak chunks to the coals, allowing the initial thick smoke to settle before the steaks go on.
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Cook over the coals. Rub the steaks with a little oil and sear over the hot zone for 2 minutes a side, then move to the cooler side for a final minute or two to finish. The Blackdown charcoal provides the heat, while the oak brings an extra layer of smoky flavour. Melt butter with the garlic and herb posy in a small cast-iron pan and spoon over the steaks as they finish.
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Rest and toast. Season with pepper and rest the steaks for 8 minutes while you toast the sourdough over the coals.
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Build. Butter the toast, pile on the sliced steak and finish with a heap of crispy onions. Best enjoyed by the fire.
Make it even better
Spread on Abby’s Smoky Beetroot Ketchup, page 151 of The Farm Kitchen.
Recipe by Abby Allen, from The Farm Kitchen, adapted for cooking over fire. Photography by Matt Austin.
