Shameless plug for the Caveman with steaks-simple and hot!

lousubcap

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.

TideEggHead

mEGG_My_Day

Dang Cap - that is awesome.  And you’ve upped your photo skills at the same time.  Well done!! 

Dondgc

Great looking cook! How long on the fire?

the_crease

Beautiful!  

Foghorn

Impossible to top that.  Well played.

lousubcap

Dondgc said:

Great looking cook! How long on the fire?

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.  
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.

Photo Egg

Beautiful!
Did you air dry that monster?
It almost looks dry aged.

Mattman3969

Good gravy Cap! 

lousubcap

Photo Egg said:

Beautiful!
Did you air dry that monster?
It almost looks dry aged.

@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

lousubcap said:

Photo Egg said:

Beautiful!
Did you air dry that monster?
It almost looks dry aged.

@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.  

Nice move!
You did it justice.

northGAcock

I am way over due for a good thick steak. Can't beat that method.

saluki2007

Great job as always Cap!

JohnEggGio

Perfection!  Will do that again soon!

paqman

That is one tasty looking steak!