Description
Steaks cooked right on the coals. Read more at Grillgirl.com’s article on the caveman technique or at Bon Appétit’s article, featuring Steve Raichlen.
Ingredients
Scale
-
- 2 each, 1 ½”–2” thick steaks (we used sirloin, but you can use rib eye, porterhouse, or strip)
- 3 Tbsp whole black peppercorns
- Coarse kosher or sea salt
Also have some vegetable son hand to caveman-cook and eat with your steak. Peppers and broccoli are particularly good, as are carrots.
Instructions
- Start a fire of lump charcoal.
- When it is well lit, scatter it into a single layer.
- Season the steaks liberally with the salt and allow them to sit for a minute for the salt to hydrate and adhere.
- Crush the peppercorns with a grinder or the heel of a heavy-bottom pan.
- Liberally coat the steaks in pepper. Don’t worry, it won’t be too much.
- Fan the excess ash off your coals.
- Place the steaks on the coals! Exciting!
- After 60–90 seconds, as measured on your Timestick®, flip the steaks.
- Cook the steak on the second side for another 60–90 seconds. Continue cooking and flipping, every minute to minute and a half.
- Temp the steak with a Thermapen, aiming for 115°F (46°C) for medium-rare, or 120°F (49°C) for medium doneness.
- Allow the steaks to rest on a pan for 10 minutes. While they rest, grill up your vegetables (tossed previously with some oil and salt and pepper).
- Slice the steak and serve, or, you know, pick it up and eat it with your hands.
