Fire Roasted T-Bone Steak

 

 

 

 

 

 

 

I love to cook over open flame and when I am on a staycation here in British Columbia, the great outdoors has many roadside parks and grills. Most small coastal inlets have a favourite lookout point and close by somewhere to have a picnic or an outdoor bbq.

Sometimes a lot of rain or a dry spell which prohibits any outdoor fires can make your plans need a change up. I like to rent a simple cabin with a fire place and when we are forced to stay inside, a nice hot wood fire makes for a great place to make a quick and easy meal. While the fire was casting its warmth and charm in the cabin.

I lathered up some peaches and cream corn on the cob with some butter, sea salt and pepper. Rolled them up in double foil to keep the juices in and by moving around the fire perimeter, it slowly roasts taking on all the smokey goodness from the spent wood fire. The spuds were massaged with olive oil and rubbed with salt and pepper before being wrapped up. Big Idaho’s take about 90 minutes to 2 hours depending on the heat. My trusty skillet is nicely seasoned and to add a quick char added some seasoned tomato halves and a white onion in butter. The steak has been seasoned with some salt and pepper and has good marble so the 600 plus degrees should make this steak just mouth-watering delish. The important thing about fireplace cooking is that you have plenty of burning wood and a level new log added to make thing sit even. Adjust the corn and potatoes in foil. When the wood embers are glowing the intense heat should char grill this 1 inch T-bone about 4 minutes a side for rare and about 6 minutes a side for a good medium rare.Try and keep the corn and potato roast timing in sync with the finishing time on the steak.

Now sharing a portion of this perfectly fire roasted T-Bone Steak dinner in front of a warm fire with your sweetie with a glass of your favourite beverage should make the evening one to remember.

Enjoy!

Cheers thekitchenman