Been reading about Caveman for ribeyes. Decided to try it. SWMBO normally does not like a sear crust on steak but insists on rare, and I prefer rare as well. Cooked the cowboy bone in ribeye at 400 direct on stock grid at fire ring level. At approx. 115-120 IT, took out grid and threw steak on coals for one minute a side. Rested 15 mins. while asparagus got done. may be the best ribeye we ever had......and SWMBO agrees! Sorry no pics!
Palm Beach Gardens, Fl and Blue Ridge, Ga.