First swing at Caveman Ribeyes, Damn!

bgebrent

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.

Nanook

Looks like a winner!!

RRP

Congrats! Looks great!!!

hapster

Bravo!!!

Foghorn

Another convert. Welcome. 

bgebrent

Thank you gentlemen!  Yup, converted!

Sea2Ski

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. 

SGH

Looks like a winner to me brother. Awesome job.  

tridogdude

Dude, you nailed that one. Good post. 

tridogdude

Dude, you nailed that one. Good post. 

NPHuskerFL

Solid work there. 

bgebrent

@Sea2Ski, give it a go!  I've always been a CI fan, still am but this transcends.  Just do it!

stompbox

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.

stemc33

Magnificent. 

bgebrent

@stompbox, love your Avatar.  And yup, not right.  Try it straight on the coals once RT. truly amazing carmelization and flavor!

abpgwolf

NICE!! You inspired me, I'm going to try this weekend.

bgebrent

@abpgwolf, seriously my first try.  Seriously off the hook.  Prepare for a food coma.  Look forward to your post!

bigguy136

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!

bgebrent

Many thanks @bigguy136.  You describe it perfectly.

Ozzie_Isaac

Gonna have to try this.  Those look killer.

 Exact opposite of sous-vide, which I'm pretty sure is french for sissy cooking.

BigGreenGiant

So teach a newby how to do this!!!

bcsnave

Those puppies look nice

bgebrent

@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..

blukat

Nice looking steak, have to give it a try sometime.

Jonathan1970

Looks great. Definetly on my list and thanks for sharing. 

LiveToEat

Wow! Never heard of this and blown away. That is one tasty looking piece of beef!  On my list of gonna try. 

Foghorn

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)

OmahaOne

Awesome cook. Looking forward to trying it that way.

bgebrent

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.

bgebrent

@Foghorn, love French food, and love the Sissy cooking!  As you know, this ain't French

Eggingaround

Will put this on the list of things to try. Those steaks look absolutely incredible!