- Preheat grill to a high temperature for 10 minutes.
- Lightly coat steak with oil, salt, and pepper and place on grill. Top meat with weight and cook until deeply charred, 3–5 minutes. Remove and place immediately in freezer for 2 minutes to stop cooking.
- Remove from freezer and small dice steak, mixing charred top crust with raw interior. Toss with next 9 ingredients until well combined. Taste and adjust seasoning.
- Spoon onto 5 plates (servings should be about 3 ounces each) and mold into loose “hockey puck” shapes with a small indention in middle of each top. Place a quail yolk in each indention and serve with toasted baguette.