Steak over live fire: why oak and high heat matter

For steak, the objective is very different from low-and-slow BBQ: intense heat builds a deeply caramelised surface while the centre remains juicy.

A strong live fire creates the heat needed for rapid browning and a pronounced crust. Oak embers add the unmistakable character of cooking over real wood.

The cut, thickness and distance from the fire all influence the result. Just as important is the resting period after cooking, which allows heat and juices to settle before the steak is served.

This is the approach behind TÜTSÜ’s live-fire steaks in Fulya: real oak, high heat and careful timing.