Scotch Steak in the Coals with Stilton Butter

David’s friend Andrew Brubaker first raved to us years ago about this method of cooking steaks. He told us it was the best steak he had ever had, so we had to try it. At first, we didn’t think putting meat directly onto hot coals would work; and in the first testing, it didn’t. Our mistake was using charcoal briquettes, which have too fine an ash. The ashes stuck to the steak and made it taste like soot. But when we made the steak with lump charcoal and again with a wood fire, it worked bea