Learn to cook a GREAT tasting steak ANYWHERE outdoors with this SIMPLE Caveman Steak video recipe.…. because you only need fire to make a TASTY steak! And our newest video recipe is one for the ages….it is quite LITERALLY, prehistoric. If you yearn for simpler times, you will enjoy this recipe because we’re going primal, grilling with these strip steaks…..just watch the vid!
You don’t need much – just STEAK and FIRE, that’s it! Yep, cooking Caveman Steak means we’re putting these delicious cuts of beef directly on the coals. No grill grate needed….it’s easier AND tastier than you might think.
Steak – Strip Steaks
Although we’re using Strip Steaks you can use a variety of steaks for this recipe including skirt, hanger, flank steak, T-Bone, and Porterhouse steaks to name a few. The real key to selecting the steak for this recipe is the thickness.
I recommend steaks between 1 – 1.5 inches thick. Anything thicker than 1.5” will require some form of indirect heat. Since we’re grilling the meat directly on the heat, the exterior of a thick steak will burn before the interior is fully cooked.
Also, don’t use a steak less than 1” thick because it will cook quickly, making it difficult to achieve the desired internal temperature.
Fire – Lump Charcoal
As I said earlier, you will definitely need fire because unlike your bro’s, cavemen weren’t cooking with Big Green Eggs or air deep fryers. They also weren’t using grill grates because they didn’t even invent the fucking wheel yet!
To get the fire going you will need lump charcoal. DO NOT USE BRIQUETTES. Why? Because cavemen didn’t use briquettes ….
The more important reason to use lump charcoal is because, unlike briquettes, lump contains NO chemical additives. That’s huge. In addition to being all natural, lump charcoal has other advantages for cooking caveman style: It lights faster, it burns hotter, and it doesn’t produce nearly as much ash….and that’s especially important since we’re throwing these steaks directly on the fire.
Once you have the fire started, be sure to allow the lump charcoal to turn from it’s black color (before heating) to an all white color. A white color will indicate all the charcoal is fully burning and ready for cooking. You will also want to blow off as much ash as possible before throwing the steaks on the fire.
CAVEMAN STEAK RECIPE
- Steak – In the video, I am using 2 Strip Streaks that are a little over an 1” thick.
- Let the steak rest for at least 20 – 30 minutes at room temperature, before cooking
- Season with salt and pepper. Maybe this is cheating because cavemen didn’t have pepper?
- The steak will pick up flavor from being cooked directly on the charcoal.
- Use all natural lump charcoal to heat fire. Allow charcoal to heat to a mostly white color & blow off any ash before dropping steaks.
- I cooked the steaks at a strict 2 minutes / side. May need more time for thicker steaks.
- Remove steaks from fire to plate. Sometimes a piece of charcoal will stick to the steak but should shake loose easily.
- Allow steak to rest 5 minutes before eating.
If you went primal and tried this recipe, we would love to hear from you in the comments below or on our youtube channel!
Joey
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| Prep Time | 2 minutes |
| Cook Time | 5 minutes |
| Passive Time | 5 minutes to rest |
| Servings |
person / steak - depends on size
|
- 2 - 3 lbs Strip Steak
- 2 TBSP Salt Season to personal preference
- 1 TBSP Pepper Season to preference
- 1 bag charcoal Should be all natural lump charcoal. DO NOT USE BRIQUETTES!
Ingredients
|
|
- Steak – In the video, I am using 2 Strip Streaks that are a little over an 1” thick. I wouldn't go over 1.5" thick for this recipe as thicker steaks will require indirect heat.
- Let the steak rest for at least 20 – 30 minutes at room temperature, before cooking
- Season with salt and pepper. Maybe this is cheating because cavemen didn’t have pepper? The steak will also pick up flavor from being cooked directly on the charcoal.
- Use all natural lump charcoal to heat fire. Allow charcoal to heat to a mostly white color & blow off any ash before dropping steaks.
- I cooked the steaks at a strict 2 minutes / side. May need more time for thicker steaks.
- Remove steaks from fire to plate. Sometimes a piece of charcoal will stick to the steak but should shake loose easily.
- Allow steak to rest 5 minutes before eating.