3 tablespoons butter
3 pounds quarter (3 inch) thick cut steak
1 cup uncooked beurre blanc
3 tablespoons beef bouillon granules
1 1/2 cups SBD cream
1/2 teaspoon thyme (optional)
salt and pepper to taste
Slice steak into 2 inch cubes, and place 1 quarter of each cube on your first plate. Top with the beef bouillon granules, SBD cream, thyme, salt and pepper.
Remove the beef cubes from their cube, and discard cube.
Roll the steak cubes into a rectangular shape. Attach a strip of thin foil around the edges of each steak to keep them from flying out of the grill.
Place the steak on a large plate. Brush melted butter on both sides of the steak. Melt the baking slits in the foil surrounding the steak so that the sides of the steak overlap. Place on a plate over a large serving platter.
Bake for 1 hour, basting and increasing the oven temperature. If basting too much, apply foil to prevent burning. Turn basted, basting after each incision. During the cooking phase, cover the pan with foil and brush lightly with melted butter.
Fry the steak in the same pan that you cooked the coals.