30-45 minutes before cooking, ignite a wood fire using well-seasoned oak or hickory wood. Once the wood has ashed over, spread the embers evenly, adding one new wood log every 30 minutes to maintain heat. Place a cast iron cooking stand into the pit and rest a cast iron sauté pan atop the stand and allow the pan to warm.
Meanwhile, slice the fingerling potatoes in hasselback-fashion, then par-boil for 10-15minutes, drain and set aside to rest.
Add in a tablespoon of grapeseed oil in the cast iron pan, then place your steak in the pan to sear, pressing down into the steak to ensure a wall to wall, golden crust. After 3 minutes, flip and press the steak into the pan. Toss in a knob of butter. Tilt the pan handle down to pool the sizzling butter and pan drippings, then base the steak constantly until prepared to the desired internal temperature. Remove the steak from the pan and dust aggressively with Weber Chicago Steak Seasoning as it’s resting.
In the same pan crisp up the par-boiled potatoes and fry off both the broccolini and trumpet mushrooms, season all lightly and set aside and cool.
Finally, crack 4-6 eggs into the same pan, dust with Weber Chicago Steak Seasoning and prepare over easy until the edges just begin to crisp and the egg cooks through, but the yolk the bright and runny.
Add back in the potatoes, broccolini and mushrooms, then grate parmesan atop all. Carve the steak and dress atop the eggs. Serve family-style.
