Photos are not quite in order, but if you’re playing with steaks, fire, and wine...
Rib eyes, about an inch and a half thick, tied, seasoned and left to sit for a couple of hours at room temp.
BBQ set to a temp of around 100C, with a smallish chunk of hickory soaked in dilute bourbon added to the coals for a bit of smoke just before cooking. Steaks cooked with the lid on/down for an hour or so, reaching a desired medium done-ness, then left to sit while the temperature was cranked up for a brief sear.
Served with tomato and onion salad, some spinach cooked with garlic and a bottle of Zin.
Not quite “bavette a la chimenée”, but nevertheless delicious!