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First swing at Caveman Ribeyes, Damn!
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I wanted to try this technique after reading all the posts. Picked up some Kroger PS boneless ribeyes on sale today. I wanted to try this before using a better grade of beef. Wouldn't have mattered. This is easily one of the top 3 steaks i've ever tasted. My better half agreed. Topped with roasted garlic compound butter. Images as usual out of order.
Not looking back! Great crust, great flavor, didn't need the sides. Food coma. Thanks for posting the method! 5 1/2 minutes total on these 1.5" steaks. Amazing.
Not looking back! Great crust, great flavor, didn't need the sides. Food coma. Thanks for posting the method! 5 1/2 minutes total on these 1.5" steaks. Amazing. Sandy Springs & Dawsonville Ga
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Congrats! Looks great!!!Re-gasketing America one yard at a time.
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Bravo!!!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Another convert. Welcome.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Thank you gentlemen! Yup, converted!Sandy Springs & Dawsonville Ga
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Gotta try this. So used to cooking at 225 then rest at back on for 1 min a side on a screaming hot CI pan. Gotta just make a leap and do it.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Looks like a winner to me brother. Awesome job.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Dude, you nailed that one. Good post.
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Dude, you nailed that one. Good post.
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Solid work there.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@Sea2Ski, give it a go! I've always been a CI fan, still am but this transcends. Just do it!
Sandy Springs & Dawsonville Ga -
Hmm, I would not mind doing a reverse cowboy.... wait, that does not sound right.
But, I mean to cook L&S for a bit and then throw it on the coals. -
Magnificent.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
@stompbox, love your Avatar. And yup, not right. Try it straight on the coals once RT. truly amazing carmelization and flavor!Sandy Springs & Dawsonville Ga
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NICE!! You inspired me, I'm going to try this weekend.
Lititz, PA – XL BGE
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@abpgwolf, seriously my first try. Seriously off the hook. Prepare for a food coma. Look forward to your post!Sandy Springs & Dawsonville Ga
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Looks great!! The only way I will cook a steak. A few funny looks from those watching but after their first bite, the not so sure about this look turns to a look of I need another bite of this heaven.
Great job!
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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Many thanks @bigguy136. You describe it perfectly.Sandy Springs & Dawsonville Ga
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Gonna have to try this. Those look killer.
Exact opposite of sous-vide, which I'm pretty sure is french for sissy cooking.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
So teach a newby how to do this!!!
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Those puppies look nice
The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
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Glenbeulah, WI
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@BigGreenGiant, steak of your choice with good fat content, most seem to do ribeye or t bone, steaks at room temp with S & P. Put directly on red hot, flaming coals. My dome temp was 700. Dome left open while cooking. I turned them at 2 minutes and then again after 2 1/2 more minutes with total cook time of 6 minutes. Depends on thickness of your steak but you can tell doneness by feel (with tongs). Rested 5-10 minutes while butter melted and pictures snapped. Truly gives it a great flavor. Good luck brother..Sandy Springs & Dawsonville Ga
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Nice looking steak, have to give it a try sometime.
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Looks great. Definetly on my list and thanks for sharing.
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Wow! Never heard of this and blown away. That is one tasty looking piece of beef! On my list of gonna try.April 2015 XL ... My Eggsperience has just begun!
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Ozzie_Isaac said:Gonna have to try this. Those look killer.
Exact opposite of sous-vide, which I'm pretty sure is french for sissy cooking.
@Ozzie_Isaac, I'm going to use that.
For those who want video proof/instruction:
https://www.youtube.com/watch?v=hhDTcHFLP7Y
I know he's not very popular around here, but this is at least his video. And it was this video that got me to caveman for the first time. (yes, it is now a verb)XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Awesome cook. Looking forward to trying it that way.XL BGE - Indianapolis, IN
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I appreciate that! Inspired by those before me. I promise you can in short order produce one of the best steaks ever. Umami when done like this. Please check out those before me, I only replicated. Cheers.Sandy Springs & Dawsonville Ga
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@Foghorn, love French food, and love the Sissy cooking! As you know, this ain't French
Sandy Springs & Dawsonville Ga -
Will put this on the list of things to try. Those steaks look absolutely incredible!Mckinney, TX
LBGE--AR with Rig extender
Mini Max
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