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Just watched Steve Raichlen do a Caveman T-Bone...

jeffinsgfjeffinsgf Posts: 1,259
edited 3:58PM in EggHead Forum
I just don't think I could talk myself into doing that with a $25 steak. :blink:

Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    If you mean searing the steak, or fully cooking a thinner steak, right down on the lump, it works great and there is little to no ash on the meat. I would like to say no ash but there were 2 thumb size pieces of lump on the steak when I turned it over, however, it brushed right off.

    Great eats.

    GG
  • jeffinsgfjeffinsgf Posts: 1,259
    I know, I know. I've read it here. I've watched Alton Brown do it...I just can't talk myself into it, though.
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    :laugh: buy a cheap cut of meat, get your lump glowing red. Put the meat on the glowing coals for about 60 seconds (light sear) or 90 seconds (for a deeper sear). Open and do the same on a new glowing spot after turning the steak.

    If you cut is 3/4 of an inch those times will be a good sear and a medium rare center.

    This was 60 seconds with a 3/4" piece of meat for fajitas. This was the first cook I took pictures of after getting my egg over 4 years ago now.

    The picture is a bit off color but you can see the meat in the skillet, it was still medium rate when going into the skillet.

    Fajita.jpg

    GG
  • jeffinsgfjeffinsgf Posts: 1,259
    I'll have to schedule this for a weekend evening when I can lean on a healthy dose of "liquid encouragement". :laugh:
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    :laugh: that will help. Give it a try. It is fun and sure shocks the onlookers during the cook and when you serve them a great cooked cut of meat.

    GG
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