I went caveman!

Eggingaround

So after reading all the caveman posts I decided to give it a try. Strip steak from Costco, seasoned with salt and pepper. BBQ salad on the side. It's by far the best steak I've done. Great crust, very juicy. 

TexanOfTheNorth

Looks like a winner to me!

Is that a Santa Fe salad?

Eggingaround

Thanks! Chopped salad with BBQ ranch by Dole. Wife's favorite. 

Panathinaikos55

Great looking!  I've always wanted to try it, but fear that I'd be eating more ash than meat...

lousubcap

Sometimes ya gotta jump into the pool-and while caveman may be a jump you will surface and totally be amazed with the outcome of the cook.  Go caveman and never go back...YMMV  

smbishop

I have read so many of these posts and have been hesitant to try.  Your photos are the best I have ever seen of this method.  Time to jump in the pool!

Eggingaround

I was pretty nervous to try it also, just do it you will Iove it. Make sure to get the lump nice and hot, stir lump right before putting steaks on to shake off the loose ash and throw them on. I had a couple of pieces of large lump that stuck on just knocked it off. Couldn't believe that it didn't have any small pieces of ash, just nice and  caramelized with the best flavor. Thanks @smbishop

hapster

Welcome to the club!!  You nailed them! Anyone that is still afraid, stop wasting time and give it a try!

Que_n_Brew

Ok, so what is the time for each side to get an IT of 125*?

Ivanhoe

Looks fantastic!

Eggingaround

Thanks for the kind words. @Que_n_Brew I cooked them roughly 1:45 per side. The steaks were about 11/4" thick, i pulled mine at 120 or so. I let them rest couple of mins and with carry over they finished a couple degrees higher. I left my wife's steak on about 30-45 seconds longer,  she likes them more medium. Give it a go, you will not be disappointed!!

KiterTodd

Keep watching...haven't taken the plunge yet.

Steaks look great!

CDPlaya

Looks awesome , i got to try this.. I bet potatoes cook quick as well. Salad recipe please....:)

DoofusOfTheDay

Great cook!  

Eggingaround

@CDPlaya it's a pre made chopped salad with bbq ranch from Dole. You can usually find it in the produce section. If not, we just throw different veggies, whatever you like, into a salad with a few crushed corn chips and add a little of your favorite bbq sauce to some ranch dressing. The wife is in charge of the salad and she likes all of the pre-made from Dole.

Biff_Tannen

Was there any benefit to this technique in terms of tenderness or taste?

I've tossed around the idea of doing it but haven't heard much feedback with the difference between this method as opposed to a normal cook. 

hapster

tenderness is a function of the cut and grade of your steak; as well as what temp you pull it out... The advantage over a more regular cook I found, is that the crust is more flavorful, something about it being right on the fire seems to enhance the taste.

CDPlaya

@Egginaround I just got back from Wallyworld. We gathered up ingredients,but could not find any dressing from Dole. I scooped up some hidden valley ranch ,and tortilla strips for a topping. I mixed the ranch with Sweet baby Rays BBQ sauce. 1/2 teaspoon to a cup of dressing for our taste. We ate the whole bowl before the chicken was done. Lol George Foreman grill was to slow.... It was delicious,thanks

NDG

nice - I AM TOO SCCAAAARRREED !

Eggingaround

@CDPlaya glad you liked it. The crust and flavor with the caveman method is outstanding. @NDG just do it, it's not that hard at all

jtcBoynton

Biff_Tannen said:

Was there any benefit to this technique in terms of tenderness or taste?

I've tossed around the idea of doing it but haven't heard much feedback with the difference between this method as opposed to a normal cook. 

Main benefit is being able to get a nice crust completely covering the steak. Being close to the lump (as in touching it) gives you the maximum radiant heat. Using a grate above the coals will give you a reduced radiant heat. 

Que_n_Brew

Great looking cook.

So I'm guessing you have to cook no more than 1 1/2" steaks with this method??  Seems to me a 2"+ steak would burn on the outside before getting the middle to 110-115 for the pull. Input?

Eggingaround

Not sure about thicker cuts. I would guess it could get a little burnt. 

golfguyjosh

Then for thicker steaks do a reverse sear.... Then say you get it to 80-90 degrees toss it on the coals and go. 

golfguyjosh

BTW I need to go CAVEMAN!

nolaegghead

Nice job!

Bullhalsey

What about the ash residue?  Does any stick to the steaks, and how do you brush it off?

jtcBoynton

Nice thing about lump charcoal is there is very little ash (don't try this with briquettes).  Occasionally a small piece of lump may stick, but you will not have to worry about ash.  

If you have never tried caveman cooking, you may want to experiment for the first time with a less expensive piece. Use it as an add on to a normal cook you do. After removing your main meal, fire up the lump and then try the experimental piece. Use it as an app for the meal.  It is definitely a nervous time putting $75 worth on steak directly on burning lump for the first time!

bgebrent

Great cook!  Once you try it Caveman will be in your routine rotation. Definitely enhances flavor as @hapster said.

hapster

bgebrent said:

Great cook!  Once you try it Caveman will be in your routine rotation. Definitely enhances flavor as @hapster said.

Thanks... And I think the caveman cook will turn an average steak into something special, and a really good steak into something spectacular. 

Having the family over for dinner Saturday to celebrate the inlaws anniversary... Everyone cannot wait for cavemaned steaks 

Focker

Killer caveman.  

Friend brined, smoked, then caveman'd some pok chops tonight, said it was 6 TDs on the Bears good....flippin' Cheeseheads.