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Shameless plug for the Caveman with steaks-simple and hot!
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lousubcap
Posts: 32,385
I rarely post a stand-alone cook thread as I am quite pedestrian compared to many here. However, at the most recent Friday Zoom session there were skeptics about tossing steak on the lava lump. Tonight's attempt to give it a go:
Creekstone Farms 24 oz prime cowboy ribeye: 2 1/2 days dry brined.
One side on the lava:
Gotta hit the other:
Not complete w/o the money shot:
If you love crust then this is the best way I know to get that finish.
Give it a one time shot-long tongs are a must
Thanks for lookin.
Creekstone Farms 24 oz prime cowboy ribeye: 2 1/2 days dry brined.
One side on the lava:
Gotta hit the other:
Not complete w/o the money shot:
If you love crust then this is the best way I know to get that finish.
Give it a one time shot-long tongs are a must
Thanks for lookin.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
Comments
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Dang Cap - that is awesome. And you’ve upped your photo skills at the same time. Well done!!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
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Beautiful!
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Impossible to top that. Well played.
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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The whole thing depends on thickness but it can get too hard after about 1 1/4" thick as you will likely overcook the crust to get the interior where you want it. So, if thick cuts, to play with the caveman-go reverse sear to around 115*F (looking for a rare finish) and then toss on the lump. Thinner cuts are prime targets for this technique. This cook will yield carryover.Dondgc said:Great looking cook! How long on the fire?
For today's cook I went around 60 secs /side and hit each side three times.
After the first two cycles I pulled and checked the internal temp. That dictates the next step. Hope this helps.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Beautiful!
Did you air dry that monster?
It almost looks dry aged.Thank you,DarianGalveston Texas -
Good gravy Cap!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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@Photo Egg- that is around 2 1/2 days of dry brined sitting uncovered in a fridge on a rack and flipping about every 8 hours. That process does a nice job with steaks.Photo Egg said:Beautiful!
Did you air dry that monster?
It almost looks dry aged.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Nice move!lousubcap said:
@Photo Egg- that is around 2 1/2 days of dry brined sitting uncovered in a fridge on a rack and flipping about every 8 hours. That process does a nice job with steaks.Photo Egg said:Beautiful!
Did you air dry that monster?
It almost looks dry aged.
You did it justice.Thank you,DarianGalveston Texas -
I am way over due for a good thick steak. Can't beat that method.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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That is one tasty looking steak!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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