How to Cook a Giant Steak Caveman Style
- by Omaha Steaks
- Apr 16, 2021
Since the beginning of time, man hunted for meat, man started a fire, and man put meat on fire, caveman-style. Yes, you can cook a steak by putting it directly on the coals. It’s primitive, it’s delicious, it’s centuries old… and it isn’t for the faint of heart. If you’re ready for big, bold smoky flavor and plenty of showmanship, try caveman-style steak cooking.
Best Steaks for Caveman-Style Cooking
Cooking caveman-style means you need a caveman-sized steak. T-bones or porterhouses, Tomahawk ribeye steaks, or giant Omaha Steaks KING CUT steaks are the best bet. Look for something over 1.5 lbs. and cut quite thick for best results.
How to Cook a Steak Caveman Style
To make sure you cook a perfect steak directly on the coals, use a 2-step process, starting with indirect heat, and then a hard sear directly on the coals for an epic caveman-style finish.
1. Thaw and Season
2. Cook with Indirect Heat to 10° Below Desired Doneness
With a thick cut of beef, you want the inside cooking time the same as the outside for perfect edge-to-edge doneness. An indirect cook will ensure your steak is perfectly cooked throughout before searing on the coals.
Prepare your charcoal grill for an indirect cook at 250°. Light your coals as usual and pile them on only one side of the grill. Place your steak over indirect heat and cook until your steak is 10 degrees below your target temperature. Visit our steak temperature and doneness guide for your ideal doneness.
3. Sear Directly ON the Coals
Now, it’s time to unleash your inner caveman. Build a big, very hot pile of coals and then spread them out to create an even layer, and place your steak directly on the coals for a nice, hard sear. Be prepared to flip your steak within a minute or two and flip it more than once. You want to char the outside and all the edges without overcooking the steak. That nice hard sear on the coals will add incredible smoky, fire-seared flavor to your steak.
Note: For caveman-style cooking, we recommend hardwood lump charcoal instead of briquettes, for added flavor and clean-ness.
4. Rest the Steak
Resist the urge to go into beast-mode and tear into your steak. Let your steak rest 8-10 minutes to allow the juices to redistribute and ensure every bite is tender and juicy. Enhance the flavors of the steak by adding butter on top and cover with aluminum foil to rest. Slice to share or make your caveman ancestors proud and use the bone as a handle for a giant meat lollipop. Enjoy!
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