Cooking over real fire is both primal and refined. The crackle of oak, the shimmer of heat, and the scent of melting fat create a sensory theatre that defines great outdoor cooking. The Flamery Asado Grill embodies that spirit — powerful, versatile and perfectly designed for precision fire control.
An entrecôte cooked on the bone over glowing embers is a masterclass in simplicity. With only salt, olive oil and smoke, the meat takes on depth, sweetness and texture that no other method can match.
Ingredients
One thick cut entrecôte on the bone, around 700 to 800 grams
Prepare the steak:
Remove the entrecôte from the fridge at least forty minutes before cooking to allow it to reach room temperature. This helps the meat cook evenly. Pat dry with kitchen paper to remove surface moisture.
Seasoning:
Brush both sides of the steak with EatAlfresco Olive Oil. Sprinkle generously with sea salt and a touch of black pepper. Gently press the seasoning into the surface of the meat so it adheres.
Prepare the fire:
Build a wood fire using seasoned oak or beech. Allow the flames to burn down until you are left with a deep bed of glowing embers. Rake the coals evenly across the base of the Flamery Asado Grill.
Position the cooking grate close to the embers for high heat searing.
Cooking the Entrecôte
Searing:
Place the steak directly above the hottest part of the embers. You should hear a gentle hiss as the surface caramelises. Sear for two minutes, then turn using tongs and repeat on the other side.
Flavour brushing:
Tie the rosemary sprig into a small brush, dip it in olive oil, and lightly sweep across the steak as it cooks. This adds aroma and helps prevent the surface from drying.
Gentle cooking:
Once both sides are seared, raise the grill slightly to reduce the heat. Continue cooking for another six to eight minutes, turning occasionally. The goal is to bring the heat slowly through the centre while keeping the exterior rich and golden.
Checking temperature:
Insert the probe of the ETI BlueDOT Oven Thermometer into the centre of the steak. For a perfect medium rare, look for thirty nine degrees Celsius before resting. The Bluetooth connection allows you to monitor the temperature without lifting the grill or interrupting the cook.
Resting:
Lift the steak to the upper rack of the Flamery Asado and let it rest for five to seven minutes. The residual heat from the fire keeps it warm while the juices redistribute.
Finishing and Serving
Transfer the steak to a wooden board. Slice thickly across the grain so the deep pink interior contrasts with the smoky crust. Spoon a little EatAlfresco Olive Oil over the top and sprinkle with sea salt flakes.
Serve with charred vegetables, a crisp salad or roasted peppers. A bold Italian red wine such as Barolo or Brunello pairs perfectly with the richness of the beef.
This is elemental cooking at its most elegant — just fire, patience and pure flavour.
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The Art of Fire – Entrecôte on the Bone
The Art of Fire Entrecôte on the Bone
Pure flavour born from flame
Cooking over real fire is both primal and refined. The crackle of oak, the shimmer of heat, and the scent of melting fat create a sensory theatre that defines great outdoor cooking. The Flamery Asado Grill embodies that spirit — powerful, versatile and perfectly designed for precision fire control.
An entrecôte cooked on the bone over glowing embers is a masterclass in simplicity. With only salt, olive oil and smoke, the meat takes on depth, sweetness and texture that no other method can match.
Ingredients
Preparation
Remove the entrecôte from the fridge at least forty minutes before cooking to allow it to reach room temperature. This helps the meat cook evenly. Pat dry with kitchen paper to remove surface moisture.
Brush both sides of the steak with EatAlfresco Olive Oil. Sprinkle generously with sea salt and a touch of black pepper. Gently press the seasoning into the surface of the meat so it adheres.
Build a wood fire using seasoned oak or beech. Allow the flames to burn down until you are left with a deep bed of glowing embers. Rake the coals evenly across the base of the Flamery Asado Grill.
Position the cooking grate close to the embers for high heat searing.
Cooking the Entrecôte
Place the steak directly above the hottest part of the embers. You should hear a gentle hiss as the surface caramelises. Sear for two minutes, then turn using tongs and repeat on the other side.
Tie the rosemary sprig into a small brush, dip it in olive oil, and lightly sweep across the steak as it cooks. This adds aroma and helps prevent the surface from drying.
Once both sides are seared, raise the grill slightly to reduce the heat. Continue cooking for another six to eight minutes, turning occasionally. The goal is to bring the heat slowly through the centre while keeping the exterior rich and golden.
Insert the probe of the ETI BlueDOT Oven Thermometer into the centre of the steak. For a perfect medium rare, look for thirty nine degrees Celsius before resting. The Bluetooth connection allows you to monitor the temperature without lifting the grill or interrupting the cook.
Lift the steak to the upper rack of the Flamery Asado and let it rest for five to seven minutes. The residual heat from the fire keeps it warm while the juices redistribute.
Finishing and Serving
Transfer the steak to a wooden board. Slice thickly across the grain so the deep pink interior contrasts with the smoky crust. Spoon a little EatAlfresco Olive Oil over the top and sprinkle with sea salt flakes.
Serve with charred vegetables, a crisp salad or roasted peppers. A bold Italian red wine such as Barolo or Brunello pairs perfectly with the richness of the beef.
This is elemental cooking at its most elegant — just fire, patience and pure flavour.
Cook it Yourself
Recreate this Asado masterpiece using:
🔥 The Flamery Asado Grill
🔥 The ETI BlueDOT Oven Thermometer
🔥 The EatAlfresco Extra Virgin Olive Oil Collection
Together they bring restaurant precision, deep fire flavour and effortless confidence to your outdoor kitchen.
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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