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!
- Hey everybody, I'm Joey and today we're going primal. I'm going to grill these steaks caveman-style by cooking them directly on the coals. Now, let's turn up the heat! Today, we're combining two of the greatest things known to man: fire and steak. Now, this is an ancient family recipe that was passed down through the ages by my forefathers to me, and today I'm going to share it with you. Cooking steak caveman-style means cooking it directly on the coals with no grate. Now to be really honest, it makes me a little nervous to throw an expensive cut of meat directly on the heat, but hey, if it's good for my forefathers, it's good enough for me. Today we're using this jumbo lump charcoal and this it what it looks like before it's heated. What we want to do is get this nice and hot, red-hot. We want to have very little to no black showing at all. Now we're ready to throw on the steaks. First thing we're going to do is just blow off any existing ash. Now for the moment of truth, here we go. Can you hear that at home? Can you hear those steaks sear? That right there, my friends, is the sound of tasty. These are New York strip steaks which we have seasoned with only salt and pepper, nothing else. There's no oil and of course, we let these steaks rest for about 30 minutes before we put them on the grill. I think it's going to take about two minutes per side, then we'll pull them off and just see how they turned out. These have been cooking for two minutes, so it's time for the flip. Boy is that fire hot. Another thing to remember when cooking steaks caveman-style is you don't want them to be super thick. No more than an inch-and-a-half thick. These are actually closer to about an inch. Anything thicker than an inch and a half will take some level of indirect heat to get it cooked all the way through. So again, not super thin because you won't be able to get it medium rare, or medium, or however you prefer it. About an inch, inch-and-a-half thick is absolutely perfect for these. Now you might get a little bit of that charcoal that sticks to it. Just go ahead and give it a shake and it should just fall right off. Okay, now we're going to take these inside and let them cool for about five minutes. Look, five minutes isn't a lot of time, but it's plenty of time to go to our website, RedMeatLover.com, and sign for our newsletter. If you do, you'll be registered to win a free meat tee. We're giving away a free grilling shirt every single month. Go ahead and sign up, you'll be glad you did. It's now time for the moment of truth. Let's cut it open and see how it looks. As you can see, we have some pink, a nice medium, medium rare color right there. So it turned out just great. It may not be something I use every time I cook a steak, but it's just nice to have that tool in my back pocket in case I'm ever missing a grill cover. It also gives the steak a nice, smoky flavor once you bite into it. It's absolutely unlike anything you've ever had before. Our motto at Red Meat Lover is any cut of meat, any type of heat, which reflects our belief that there are many right ways to cook and prepare the meats. We would love your feedback in the comments below, or send them directly to me, team@redmeatlover.com. If you liked our video, please subscribe to our YouTube channel or give up a thumbs up like right below this video. And remember, our ancestors didn't fight their way to the top of the chain to eat kale. So make it a great day and have a steak. I'll see you next time.
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.