Temp control for caveman

Simcan

Hi all.  I am planning on a caveman steak cook this week, just for fun.  If I get thick steaks, should I do a reverse sear, meaning of course should I bring it to temp (I go 110), then get the coals red hot and drop the steak on them for a minute or so a side to sear?

Seems like most folks just drop the raw steak on the coals, but for a thick steak I am wondering how to manage getting the right degree of doneness?

Or is it a matter of getting the right steak (say, a 1.5" T-bone) for the technique?

Finally, anyone use this for flank steak?

Thanks!

jtcBoynton

Reverse sear for a thick steak.  Flank steak works well caveman, just too thin to bother with reverse sear, go direct on the coals.

Foghorn

When you caveman a thick steak, the meat actually cools down the coals and the net effect is that the brown strip next to the seared surface is quite small compared to a traditional cook. It's not wall-to-wall medium rare like a perfectly executed reverse sear - but it's pretty close and works well for me even on a thick steak.