The Perfect Steak on a Buschbeck Outdoor Fireplace

A good steak needs very little. Take it out of the fridge early, salt it well, cook it over hot coals and let it rest. That's it. That's the whole trick, and it works every single time I cook steak on a Buschbeck.

What I love about doing this on a Buschbeck is the honesty of it. There's no fancy gadgetry between you and the fire, just a cast iron grill, proper heat and a bit of patience. The wood smoke gets into the crust in a way no gas barbie ever manages, and the resting step at the end means every bit of that flavour ends up in the meat, not on your plate.

If you've never cooked steak over coals before, don't overthink it. Get your fire right, get your grill hot, and trust the process.

Serves 2 · Fire: hot coals · Cook: 10 min + resting

Ingredients

• 2 sirloin or scotch fillet steaks, about 3 cm (1¼ in) thick
• 1 tbsp olive oil
• Sea salt flakes and black pepper
• 1 garlic clove, halved
• 2 sprigs thyme or rosemary
• 30 g (1 oz) butter

Method

1. Take the steaks out of the fridge 30 min before cooking. Heat the cast iron grill over hot coals.
2. Rub the steaks with oil and season well with salt and pepper.
3. Grill for 3–4 min each side for medium-rare, turning once. For the last minute, top with butter, garlic and herbs.
4. Rest on a warm plate for 5 min, then slice and spoon over the juices.

Fire note: You want the grill so hot you can only hold your hand above it for 2 seconds. Check the inside with a thermometer: 52°C (125°F) is perfect medium-rare.

Buschbeck kit: Heavy-Duty Cast Iron Grill · Heat-Resistant Gloves

How to cook the perfect steak on a Buschbeck

The secret to a great steak on a Buschbeck isn't the cut, it's the heat. You want a bed of hot coals raked under the cast iron grill, and the grill itself needs to be properly hot before the steak goes anywhere near it. Hold your hand above it, and if you can only manage two seconds, you're there.

Let your steaks come up to room temperature first. A cold steak straight from the fridge will fight you the whole way, cooking unevenly and seizing up on contact with the grill. Thirty minutes on the bench, well salted, makes all the difference.

Once the grill is screaming hot, lay the steaks down and leave them alone. Resist the urge to move them around. A few minutes each side, turning once, is all you need for medium-rare. In the final minute, add your butter, garlic and herbs and let them bubble and baste the steak as it finishes.

If you're new to reading your fire, it's worth getting familiar with how to read heat zones on a wood fire before you start, so you know exactly when your coals are ready.

Rest the steak properly before slicing. This isn't optional. Five minutes on a warm plate, loosely covered, lets the juices settle back through the meat instead of running out all over your board.

What to serve with the perfect steak on a Buschbeck

Keep it simple and let the steak do the talking. A green salad, some crusty bread or a wedge of wood-fired rosemary focaccia cooked earlier on the same fire all work beautifully. If you're feeding a crowd, pair it with lamb chops with rosemary and garlic off the same grill for a proper mixed grill night.

FAQs

What's the best cut of steak for a Buschbeck?

Sirloin or scotch fillet around 3cm thick works brilliantly on a Buschbeck, as they're forgiving over hot coals and stay juicy with a short rest.

How hot should my Buschbeck grill be for steak?

Hot enough that you can only hold your hand above it for about two seconds. That intense heat is what gives you a proper seared crust.

Do I need a thermometer to cook steak on a Buschbeck?

It's not essential but it helps, especially while you're learning your fire. Around 52°C internal is perfect for medium-rare.

Why does my steak taste better on a Buschbeck than on a gas barbie?

Wood smoke and real coal heat add a depth of flavour gas simply can't replicate, and the cast iron grill gives you a better, more even sear.

Get all 89 recipes in The Wood Fire Kitchen

The Perfect Steak is one of 89 recipes in my cookbook, The Wood Fire Kitchen: Recipes for your Buschbeck outdoor fireplace. It covers everything from lighting and reading the fire to pizza, grilling, the rotisserie, camp-oven dinners and desserts baked in the embers, with a Buschbeck kit note on every recipe so you know exactly which accessory to reach for.

Get the paperback ($49 USD)

Want a look inside first? Grab the free sample on the book page, or browse more Buschbeck recipes.