Directions

1. To make the mushroom butter, place the mushroom in a frying pan with 1 tablespoon of  butter over medium heat and sauté until soft. Season with salt, to taste, then remove from the heat and leave to cool completely.

2. In a kitchen aid with the balloon whisk attached, add the 2 cups of butter and beat on high speed for 5 minutes or until light and fluffy. Add the cooked mushroom and keep beating until it’s well incorporated and the butter turns a greyish colour.

3. The butter will keep in an airtight container in the freezer for up to 2 months. Portion the butter into individual serves before freezing, if desired.

4. Light your fire and let it burn down for about 1 hour or until you obtain a medium heat. Rig a cross bar or tripod about 2 meters above the coals to hang your steaks. 

5. Melt the butter in a saucepan over low heat until the whey splits from the fat – the golden fat will float to the top with the whey underneath. Gently dip the steaks into the golden part of the butter, avoiding the whey, then generously season both sides of the steaks with salt.

6. String each steak onto about 5 ft (1.5 meters) of wire, attaching the wire to the bone. Hang the steaks from the cross bar, about 12–18 in (30–46 cm) above the fire. The steaks should be far enough from the fire that they smoke low and slow without burning – if you put your hand at the same height above the fire and it feels like you're cooking, then you have it right. 

7. Cook the steaks for about 2 hours, basting with the butter and rotating once, so the bone is facing the fire. Once the steaks reach your desired internal temperature (use the guide below to help you), remove them from the wire and allow to rest for a minimum of 15 minutes. 

8. To serve, slice the steaks against the grain and dollop some of the mushroom butter on top. Allow the butter to melt, then enjoy.