Prime Ribeyes in the Fire

bgebrent

Cooked some prime ribeyes caveman style.  Never disappoints.  Egged gold potatoes and such.  Good ole steak and taters.  And great roundball.

The beef.



I trim the fatty tail off to decrease flare ups, just like with DA steaks.











Delicious.

ryantt

Brent, thanks for making me feel like crap about my cook tonight.   Those look awesome. 

GrillSgt

Nice. Very nice. Never cooked directly on the coals. 

lousubcap

Great cook-caveman for the win.  Most eggcellent.  Sunday line-up will be quite the games, definitely best match-ups across the board.    

StillH2OEgger

Haven't had the guts to try caveman style steaks yet, but when I do try for the first time I doubt it will be with prime ribeyes. Great looking cook.

Foghorn

Thanks for posting this.  I was trying to figure out how to impress some VIP guests tomorrow when cooking at my in-laws' winter cabin on a Weber and for some reason it didn't cross my mind to do a caveman cook - until now.

Between this and the help you provided in picking my brackets, my hatred for you is diminished about 1%.

You're still a UK fan after all...

bgebrent

ryantt said:

Brent, thanks for making me feel like crap about my cook tonight.   Those look awesome. 

Your cook was awesome my friend!  

bgebrent

GrillSgt said:

Nice. Very nice. Never cooked directly on the coals. 

You should try it.  It's a game changer.

bgebrent

lousubcap said:

Great cook-caveman for the win.  Most eggcellent.  Sunday line-up will be quite the games, definitely best match-ups across the board.    

Tomorrow is huge for sure Cap.  Our boys have a tough match up.  But I believe.

pgprescott

How do you live with yourself? Good grief that's fantastic! 

bgebrent

Foghorn said:

Thanks for posting this.  I was trying to figure out how to impress some VIP guests tomorrow when cooking at my in-laws' winter cabin on a Weber and for some reason it didn't cross my mind to do a caveman cook - until now.

Between this and the help you provided in picking my brackets, my hatred for you is diminished about 1%.

You're still a UK fan after all...

You can copy all I do, but you're still a piece of Puke!

Dave in Florida

Those steaks look great.  But dang if I would have the courage to put prime ribeyes directly on the coals. 

JRWhitee

NIce Brent! We had the same thing tonight, I went reverse sear and finished them in the cast iron on MiniMax!

bgebrent

Dave in Florida said:

Those steaks look great.  But dang if I would have the courage to put prime ribeyes directly on the coals. 

You can do it brother!  They turn out amazing.  No guts...

SciAggie

You've been on an extended run of great cooks my friend.

JRWhitee

SciAggie said:

You've been on an extended run of great cooks my friend.

That Brent is a Professional.

bgebrent

SciAggie said:

You've been on an extended run of great cooks my friend.

Thank you brother!

GoooDawgs

Dave in Florida said:

Those steaks look great.  But dang if I would have the courage to put prime ribeyes directly on the coals. 

Exactly what I was thinking Dave!  @bgebrent do you have to wait for the coals to turn red and then drop them on?  How do you gauge when to drop?  I'd be worried I couldn't get the ash off of them. 

bgebrent

GoooDawgs said:

Dave in Florida said:

Those steaks look great.  But dang if I would have the courage to put prime ribeyes directly on the coals. 

Exactly what I was thinking Dave!  @bgebrent do you have to wait for the coals to turn red and then drop them on?  How do you gauge when to drop?  I'd be worried I couldn't get the ash off of them. 

Yes you want the coals red and a little space between steaks so the fire can breathe.  They collect no ash (using RW but probably doesn't matter).  Only have to knock off an occasional piece of lump.  No big deal.  Dome 500-600 works well.  Dome closed half the time during the cook.

lousubcap

The key to success is a good hot, level/even bed of lump.  I run with the dome open for the duration.  Long tongs-toss 'em on-and  and run for around 2 minutes, (thickness dependent-1 1/2-2" work great), flip then go again; check for temp around 3-4 mins total.  If short flip again to hit the finish temp.  Lump won't stick and it is a show-stopper when guests are around and have not experienced it before.  Great crust.

johnnyp

Killer 

JohnInCarolina

SciAggie said:

You've been on an extended run of great cooks my friend.

I'm convinced he has someone staying at his house, like a brother-in-law or a cousin Vinny.

Killit_and_Grillit

A caveman has been on my guy's night checklist. Have you ever reverse seared caveman Brent?  Most of my crew likes warm but rare. Wild game makes that a tough sell but may fair better with less fat on open flame. 

blind99

nice steaks! have your guests bought an egg yet?  

bgebrent

JohnInCarolina said:

SciAggie said:

You've been on an extended run of great cooks my friend.

I'm convinced he has someone staying at his house, like a brother-in-law or a cousin Vinny.

No, it's Nichole

bgebrent

Killit_and_Grillit said:

A caveman has been on my guy's night checklist. Have you ever reverse seared caveman Brent?  Most of my crew likes warm but rare. Wild game makes that a tough sell but may fair better with less fat on open flame. 

Caveman is perfect for warm but rare, tailor made even.  No reason you couldn't reverse sear with caveman method.  I'd try it once or twice before being comfortable.

Brisket_Fanatic

Small potatoes make the meat look big, I don't have the guts to cook a steak that way but you make it look really tempting. 

bgebrent

Brisket_Fanatic said:

Small potatoes make the meat look big, I don't have the guts to cook a steak that way but you make it look really tempting. 

Try it!

DMW

Still haven't tried caveman style, great results there. I need to give it a try.

lousubcap

As long as you hit the finish-line temp the cow doesn't care how you get there.  Trust the force and the thermopen.  Give it a go-

saluki2007

Wow, that is some b-e-a-utiful beef. Havent done a cave man in a while. Might have to do one this week.