Grilled Beef Infused with Smoked Cedar

By Mike Sonier, Stéphane Abyy & Jean Imbert

Veuve Clicquot Brut Rosé

All you’ll need

Ingredients

One whole strip steak;
1 head of garlic;
Coarse salt;
Fresh rosemary;
Cedar or pine branches;
Yellow onions;
Black pepper;
Beef stock

Instructions

Dry the steak, season with coarse salt, rosemary, and black pepper, then refrigerate for 3 hours.
Sear the steak on a grill while continuously shaking the flaming cedar branches underneath.
Place the meat in an oven-safe pan with the onions, garlic clove, rosemary, and beef broth.
Cover with aluminum foil and bake at 120°C (248°F) until the internal temperature of the steak reaches 47°C (117°F).
Let cool, slice, and enjoy!

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