<p style=”text-align: justify;”>I recommend making the charcoal from kiln-dried hardwood such as oak, ash, beech, cherry, apple, pear, hawthorn or olive. Try burning some whole woody herbs such as rosemary or thyme over the charcoal just before I place the steak to cook. The herby smoke flavours the beef and provides a nice touch. Cooking times are also crucial when cooking a large rib steak. The thickness of a large rib steak tends to be between 6 and 10cm (2 and 4 inches) which means each side of the steak needs to be cooked for longer than normal. Rib steaks are always served rare to medium rare because of the higher amount of fat vs meat. If the steak is cooked for too long, the fat will contract and toughen the steak. It is also key to serve the steak thinly sliced on a hot plate. The plate will keep the beef warm, so the fat doesn’t go cold and once again contract.</p>