Bone In Ribeye Steak Cooking Earth Oven & Fireplace

Today I’m cooking a massive Bone-In Ribeye over a real wood fire in rural Normandy, France.

The beef is first gently smoked in an earth oven using straw and fruitwood, creating a rich, natural smoky flavor without overpowering the meat. It is then slowly finished over an open fireplace until perfectly medium-rare, with a beautiful crust and a tender, juicy center.

While the steak rests, I bake a whole Camembert with fresh rosemary until it’s warm, creamy, and ready to spread. Everything comes together with a vibrant homemade green herb sauce that perfectly complements the smoky beef.

No complicated ingredients. Just premium beef, fire, smoke, Camembert, fresh herbs, and patience.
#cooking #food #grillfood