< Back to Blog
Original link:

2023-07-08 09:23:41

How to Cook Caveman Steak Directly on Charcoal _ Recipe _

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

Nice char on the outside .

Medium rare on the inside .

What else could you want ?

Cheers .


Attention YouTube vloggers and media companies!
Are you looking for a way to reach a wider audience and get more views on your videos?
Our innovative video to text transcribing service can help you do just that.
We provide accurate transcriptions of your videos along with visual content that will help you attract new viewers and keep them engaged. Plus, our data analytics and ad campaign tools can help you monetize your content and maximize your revenue.
Let's partner up and take your video content to the next level!
Contact us today to learn more.