Laurent Tourondel's Method For Cooking Steak In Your Fireplace - Exclusive

Steak is no doubt decadent in its own right. Throw your favorite cut on the grill, or sear it in a cast iron pan, and you've got the star of dinner ready to go. And yet, people never get tired of finding new and creative ways to make steak. From flavorful crustings to experimental cooking methods involving air fryers and sous vide kits, chefs and home cooks constantly seek unique approaches to elevate this humble yet luxurious food.

If you want to join in on the fun for your next steak night, we've got some inspiration from certified steak expert Chef Laurent Tourondel. His claim to fame is BLT Steak in New York City. And while he's no longer affiliated with that brand, he's running more than a dozen restaurants along the East Coast, including the social media sensation Skirt Steak, which boasts lines of hungry diners daily.

Safe to say, Tourondel means business when it comes to beef, and he perhaps takes the cake – or the steak – when it comes to his straightforward yet innovative way of cooking your favorite cut. Speaking exclusively with Tasting Table, Chef Tourondel shared his trick for getting exquisitely flavored smoky meat at home, using your fireplace — no actual smoker or fancy grill necessary — just your humble hearth.

Next time you want to curl up in front of your fireplace at home with a glass of red wine, why not do it with a steak dinner as well? Get your flames going with some good quality wood, and follow Chef Laurent Tourondel's method for smoked steak. He learned it from a friend who grew up in the country making smoked venison in his fireplace and says you can replicate the technique with beef for deliciously earthy and tender results.

First, "take a clean filet," such as a filet mignon, a chateaubriand, or a sirloin, and "rub it with sea salt and pepper." Then, find a towel you are okay with never using again, soak it in water, and ring it out. Wrap your filet in the wet towel and tie it on the ends to seal your meat inside. Then into the fireplace it goes. 

Tourondel says you want your fire to have died down a little, so your steak can rest among the hot coals and ash. He cautions that "the towel burns as you go," but this steak is worth it. The steak must cook for 10 to 15 minutes, and you'll want to flip it halfway through. Then, "When you take it out, it has a wonderful ... smoky flavor inside." It's the perfect way to impress yourself and all your dinner guests with your primal cooking chops.