The Timeless Appeal of Fire-Grilled Steak
Cooking steak over fire is one of the oldest and most effective ways to bring out the best a steak has to offer. It doesn’t matter if you’re a home cook or a seasoned chef, the depth of flavour and smoky char that open flame provides is simply irreplaceable. The surface of the steak crisps up, the sugars caramelise, while the inside remains tender and juicy. It’s a contrast that makes a steak exciting to eat. In this blog, we’ll break down the benefits, explain the difference it makes, and give some handy tips and tricks for getting the best results right at home. Everything you need to know about how to cook over an open fire is right here.
Why choose open fire over gas or electric?
Both have their benefits. Modern cooking methods like gas or electric stoves offer convenience and precision, but flame offers character. Grilling over an open fire creates flavours and aromas no stovetop can replicate. They take on a distinct smokiness, a slightly sweet char, and those classic steakhouse grill marks. It also adds to the ritual of cooking. The crackling of the embers, the warmth that it emits, and the power it has to draw people around the fire. It becomes an all-encompassing experience and makes the end result that much more satisfying.
Choosing the right steak for cooking steak over fire
Not every cut is suitable for cooking over an open flame. Because of the precision it can lack, it’s better to opt for a thicker, well-marbled steak. This ensures that your steak doesn’t overcook, and that the fat running throughout the steak melts beautifully throughout the cut, creating a tender, moist interior. Cuts between 3–5cm are ideal. It’s just enough time for the crust to form without overcooking.
Guide to cooking steak over an open fire
Preparing your station
Before the steak goes anywhere near the heat, your station should be set up so you don’t have to take your eyes off it.
You’ll need:
- Lump charcoal or briquettes
- Long-handled tongs
- A grill grate to place over the charcoal
- A meat thermometer
- A surface to rest the steak on
Prepping your steak
For cooking steak over fire, it’s best to keep it simple. Herbs and dry rubs can often burn fast, and even pepper can take on a slightly bitter taste over flame. Ensure your steak is close to room temperature, and season generously with salt on every surface. You could also rub the steak with olive oil or a neutral oil—this is personal preference. Ensure your grill is set up with a high-heat and low-heat zone.
Cooking the steak
Carefully lay the steak on the high-heat zone using tongs. 1–2 minutes per side will usually be long enough to create a golden crust. Once caramelised, deeply brown and bubbling on both sides, move the steak to the low-heat zone to finish cooking, flipping occasionally. Monitor the internal temperature with the meat thermometer, and pull from the grill when a few degrees below your target to allow for carryover cooking. Then, rest the steak for 5–10 minutes. Don’t skip this step. It’s what allows the juices to redistribute, the muscle fibres to relax, and results in a significantly more tender steak.
Additional Tips
- Don’t take your eyes off the steak, it can go from looking perfectly seared to burnt and rubbery in seconds
- If the flames start to flare up under the steak, simply move the steak away from the area and wait for them to die down.
- Basting the steak with butter, more oil, or a marinade can take it to the next level. Just avoid any sugary ingredients, as they’re likely to catch and burn.
Ready to Taste the Difference?
You don’t need to buy your own fire pit to experience the magic of flame-grilled steak. At Hunter & Barrel, our chefs cook over open flames, bringing the same smoky goodness to every plate. If you’re curious about steak cooked over fire, join us for a meal. Book your table now or explore our full menu online.
