Steak cooked over hot coals (Caveman Style)

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Man, meat, and fire have a basic bond that continues to this day, and there is nothing more primal than grilling a steak directly over roaring red-hot coals.

In this recipe, we’ll show you how to use the caveman approach to cook steaks to whatever degree you want (we suggest medium-rare).

What is caveman cooking?

Steak Cooked Directly on the Coals (Caveman Style)

Cooking meals directly on a bed of hot embers is referred to as caveman cooking. You may accomplish this simply using 100% lump charcoal, or you can use a burn barrel to manufacture your coals from wood.

Briquettes should not be used for primitive cookery. The chemicals in the briquettes will transfer to the surface of your meat, leaving an artificial aftertaste that lump charcoal does not.

Caveman cookery does not just refer to charred meat or steaks. Roast entire veggies such as carrots, corn cobs, or potatoes. Even more delicate vegetables, such as wedge salad, may be cooked for a brief sear on the top and given smoke taste.

Lets be honest, were here for the steak!

What steak is best for caveman cooking?

You may cook any steak caveman style, but your cut should be between 1 and 2 inches thick. This gives the surface time to form a lovely crust while without overcooking the interior.

In general, a fattier cut of beef will retain more juice than a thin cut, but steak width is more crucial when you want to keep this steak rare to medium-rare. When it comes to cooking caveman, a ribeye is more forgiving than a filet.

The quality of the meat is also important. Upper choice and above provide a highly juicy steak in any condition, even caveman cooking. Quality filets provide supple, juicy delicacy that would normally need large quantities of butter.

Today’s dish calls for grilling a ribeye and a NY strip steak directly over the coals.

How to make caveman steaks over lump charcoal

This dish is simple and requires few ingredients. You’ll want to opt for quality here and allow the beef’s inherent tastes show through. Local, humanely produced beef on pasture will have a richer, beefier taste than supermarket meat, which is often Select grade. If possible, go for premier grade. The moment has come.

What youll need:

  • Ribeye and NY strip were used in 1 2 thick cut grade steak.
  • Coarse ground pepper
  • Kosher salt
  • 100% natural lump charcoal
  • A firebox or charcoal grill I’m cooking on a Weber Original Kettle 22 Grill.

Preparing the meat

There’s nothing to do here except bring the meat to room temperature. Allow it to come to room temperature on a plate or cutting board on the counter.

Prepare the coals

Meanwhile, light your coals in a chimney starter.

You may need to do two chimneys worth of coals to guarantee appropriate heat for caveman style cooking, depending on the size of your chimney starter.

orange, empty them onto the grill, and spread them out evenly. If you see any loose ash on the tops of the coals, fan or blow it off.When the coals have ashed over and become a bright crimson,

Cook the steak

When all of your coals have become white, it’s time to start cooking the steak. Season both sides of the steak with salt and pepper, then pat the seasoning into the flesh with your hand.

Coals that are orange in color. For medium-rare, a 1 steak should take 3-4 minutes each side. This is a rough estimate, so have your meat thermometer nearby. The ThermoPro TP15H was utilized.Place the meat immediately on top of the red sauce.

Turn the steak 90 degrees midway through scorching the first side to ensure that all sections come into contact with the embers. I’ve discovered that if some of the steak isn’t in direct contact with the embers, it won’t sear as nicely. This maneuver helps to avoid it.

Remove the steak from the coals after a crusty sear has developed on one side, then shuffle the coal bed so that new hot coals are facing up. Flip the steak over and return to the fire, repeating a half turn halfway through searing.

Remove the steak from the coals when an instant-read thermometer registers five degrees below your desired temperature. At 130°F, I removed the ribeye.

Rest the steak

Cover the steak loosely with foil and set aside for 5-10 minutes. The carryover heat will raise the interior temperature by around 5 degrees.

Cut and serve

Serve the steak immediately, sliced against the grain.

Caveman steaks are simple to make, delicious, and give a primeval flair to any dinner.

If you’re not convinced by this approach but still want a beautiful sear, try the after-burner method for cooking steak. Instead of dumping the lump charcoal into your grill, just lay a grill grate or cooking rate over the top of the chimney starter and cook the steaks straight on it.


What is caveman style steak?

Whether it’s referred to as caveman steak, filthy steak, or Eisenhower steak…Directly cooking steak over lump charcoal results in a superb browned exterior and juicy inside. Learn how to cook steak over a hot bed of lump charcoal the Royal Oak style.

What is caveman style grilling?

What exactly is the caveman cooking? Cooking meals directly on a bed of hot embers is referred to as caveman cooking. You may accomplish this simply using 100% lump charcoal, or you can use a burn barrel to manufacture your coals from wood. Briquettes should not be used for primitive cookery.

Can you put meat straight on charcoal?

When cooked directly over hot coals, steaks of all sizes come out nicely. When cooked directly over hot coals, steaks of all sizes come out nicely. Tim Byres, a proponent of live-fire cooking at his Smoke restaurants, taught Matt and Ted Lee the method this year.

How did cavemen cook their meat?

Many archeologists think that as early as 30,000 years ago (during the Upper Paleolithic period), tiny earth ovens lined with heated stones were used to boil water in the pit for cooking meat or root crops.

Do steaks taste better on charcoal?

Pros- Charcoal grills not only smoke meats better than gas grills, but they also emit a substance called guaiacol. Guaiacol is an aroma component found solely in wood and charcoal that imparts a smoky, bacon-like taste to meat.

Does steak taste good on charcoal grill?

Any steak cooked over charcoal tastes fantastic.

Remove your steaks from the refrigerator and set them aside for approximately 20 minutes before grilling. They’ll cook quicker and more evenly, while also keeping more seasoning. Season your steaks with salt and pepper about 15 minutes before grilling.

What can you cook directly on coals?

Cook several types of meat, such as rib-eyes, pork chops, lamb chops, and more! Eat your vegetables straight from the fire! Put squash, pumpkins, zucchinis, and other vegetables on the grill for a smokey veggie platter! Even bake bread over the embers!

How long to sear a steak over charcoal?

Sear your steaks for two to three minutes each side, directly over the embers. Resist the impulse to move the steak while it’s cooking to guarantee flawless grill marks. To avoid flare-ups, close the lid. Move your steaks to the cooler side of the grill after they’ve been fully seared.

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