Recipe

At Home: Make Worcestershire Butter

1. In small bowl, combine butter, Worcestershire sauce and thyme, and mix with fork until thoroughly incorporated.Season with 15 to 20 good cranks of pepper.
2. Transfer mixture onto piece of parchment paper, wax paper or plastic wrap; roll into short, tidy cylinder and refrigerate or freeze. Butter will keep for 1 month, frozen.

At Camp: Season Steak

1. About 2 hours before you want to eat, unwrap steak, pat dry with paper towels and season with kosher salt, sprinkling from above and turning so every bit of surface (top, bottom and sides) is heavily coated. Using hands, press salt into meat. Yes, that is a lot of salt, but no, your steak will not be oversalted. I promise. Let seasoned steak rest at air temperature. Steak keeps for 3 days after thawing, kept cold.

At Camp: Make Fire

1. Prepare two-zone fire, with one side very hot and other indirect. You’ll need a lot of coals to do this right, plus a few burning logs off to the side to replenish the coal supply as required.
2. Place grill 3″ or 4″ above coal bed. Clean grate, and brush or wipe with vegetable oil.

At Camp: Grill, Rest, Flip, Repeat

1. Place steak on hottest part of grill and sear for 3 minutes per side, so it’s nicely coloured.
2. Flip steak onto indirect heat so rib bone is closest to high-heat coals but not over them. Rest steak over indirect heat for 5 minutes.
3. Repeat sear-rest routine, sliding steak to direct heat to sear and colour on one side for 3 minutes, then flipping to indirect heat for 5 minutes more. Steak will take between 30 and 40 minutes of sear-rest grilling for medium-rare doneness, and slightly longer for medium.

At Camp: Remove From Heat and Rest

1. Once steak reaches 125°F in centre (for medium-rare) or 130°F (for medium), transfer to clean, warm plate and gently rub meat all over with half of Worcestershire butter.
2. Let meat rest for 10 to 15 minutes; internal temperature will rise another 10°F.
3. Add a few small pieces of wood to fire to raise to maximum temperature for final sear.

At Camp: Sear Again, Slice, And Serve

1. Return steak to hottest part of grill and sear for 45 seconds per side to get sizzling again. Remove steak from heat and rub all over with remaining compound butter.
2. Cut away bone and place at centre of serving plate, then slice meat and arrange slices around bone. Season with flaky salt. Serve steak immediately with creamed spinach and baked potatoes.

Notes: If your butcher sells dry-aged steak, I highly recommend it. The flavour’s deeper, richer and more concentrated steaky, and aging makes the meat more tender, too. It’ll be pricey, yes, but nothing compared to what you’d pay at a steakhouse.

Provided you’re cooking over glowing coals or embers, flare-ups are nothing to be alarmed about, especially at the start of grilling. If you’re getting them persistently after 15 minutes or so, adjust your fire or reposition your grill to limit them; short and infrequent flare-ups are good, but constant flareups are not.

If it’s very cold or windy, tent the steak with aluminum foil to retain a bit of heat as it rests on the grill and after cooking.