Grass Fed Steak / Roast Beef: On the fire
Every time you sling a piece of beef into the oven for Sunday lunch you’re not technically ‘roasting’ it… you’re actually baking it. To truly ‘roast’ in a medieval sense you need flames, embers and smoke. This isn’t really a recipe - all you need with exceptional beef is fire, salt and a bit of patience.
Ingredients:
1x double-cut thick ribeye steak
Season all of your beef liberally with pouring salt and allow to come to room temperature for a couple of hours. Light your Somerset Grill and spend a pleasant 45 minutes watching the logs burn down and the embers build up. Using meat hooks and chain hang the roasting joint from the pulley system and begin the cooking process. Keep an eye on your beef - you don’t want it to burn - so keep an eye out for fat flare ups and change the position of the beef with the hooks regularly. This is a long cook so keep patient and remember to add more logs intermittently. It might take 4-5 hours or even longer to achieve an internal temp of 55°C. It will be worth it though- you will have a smokey, golden, charred outside and perfect pink meat within. Forget reverse searing or sous vide, salt fire and patience is all you need for perfect roast beef. Remember to let it rest for a good 45 minutes before carving.
For a large (1kg approx) cote de bouef, build up some hot embers under the grill and place in the steak. If you have any tallow, use a rosemary brush to regularly paint the steak. Cook for 10 minutes then turn. Continue painting and turning until the steak is caramelised in the outside and a blushing medium rare within (55-60°c) rest for 20 minutes.
For a charred/smokey steak you could go dirty and fling your ribeye directly onto the embers- don’t worry and it being ‘dusty’ or burnt - it’s a surprisingly clean and gentle way of cooking - keep turning the steak and moving it around until it hits 55-60°c. Rest for 10 minutes.
---
Recipe by Luke at High Grange Devon in collaboration with Somerset Grill
---
