Hey guys , welcome back today .
We're doing caveman steak directly on the coals .
Let's do this .
All right .
So before we get the steak on the coals , you wanna let it sit out at room temp just to get the chill off .
I'll cut them with a light layer of avocado oil just to help the salt stick .
Well , season both sides with some kosher salt .
I like black pepper on my steak as well , but I'll wait till the end for that .
So it doesn't burn while searing , set the steaks aside and we'll get the coals ready .
We won't be needing this grid today .
Just a place to spread out the coals .
Now , light a batch of natural lump charcoal and make sure not to use any lighter fluid , spread out a base layer of coal and do your best to get it to lay fairly flat .
Light a second chimney starter full of coal and pour that over the base layer .
You want all that coal to be nice and ashed over .
Avoid using briquettes for this .
A lot of times they have additives .
Natural lump charcoal is always the way to go before putting the steak on , you can fan the coal to blow off any loose ash .
You want to get a steak that's about an inch and a half thick .
This will give you enough time on the coals to get a nice crust while still being medium rare on the inside .
You can expect it to cook for about 3 to 4 minutes per side .
Halfway through searing the first side , I'll rotate it a little bit just to make sure the whole service gets good contact with the Coles .
All right , nice crust on the first side , on to the second side .
After a couple of minutes .
On the second side , the fat is rendering nicely after cooking it for a while .
In the same area of coals , it can help to remove the steak for a second and stir the coals a bit .
Flipping the coal over also helps the excess grease burn off quicker .
This is why I love rib eye .
The intense heat from the coals just melts that fat down while it cooks making for a really juicy steak .
This method gives a steak an all over crust like you get in a steakhouse and a lot of smoky flavor from being cooked over the charcoal .
After a little over three minutes .
On the second side , both sides are looking beautiful as always letting it rest is the hardest part slices through like butter .
Beautiful , medium rare is how I like my steak .
But if you want it a little more or less done .
Just adjust the thickness of the steak that you pick out , finish the slices with a little black pepper and enjoy it .
Gets this extra smokiness on it because it's right next to the coal bed .
Nice char on the outside .
Medium rare on the inside .
What else could you want ?