A caveman finish cook looking for recruits- (pics not worthy of the flavours (nod) taste-

lousubcap

A bavette steak (not uniform in thickness) reverse seared to around 125*F then on the lava only for the crust.  

Here to drum up interest in the open flame hot sear finish (or the way to cook a 1/2" steak start to finish...). FWIW-

half moon  stone on a LBGE

On the lava-

Waiting for the money shot...

So give the caveman a go-the bark/crust is where it's at.

Thanks for lookin-

lkapigian

Beautiful!

danhoo

Looks delicious.

I will have to try that. 

GrateEggspectations

The finish of champions, right there. Great looking steak!

Canugghead

Beautiful execution and result. 

shtgunal3

 Very nice!! Bravo!

johnmitchell

Beautiful steak and post😋

caliking

Yes! Probably my favorite way to do steak, just don't do it often enough. 

JohnInCarolina

Beautiful Frank!  My only question is how long you kept it on the coals?  It’s fairly thin in spots but it looks like you nailed the medium rare center nonetheless.  Quite the trick!

BigreenGreg

I was cooking some thick ribeyes for some friends and was searing down low on a small cast iron grate when I dropped one in the fire. I took that one since it looked black, it was perfect. Have done several cavemans since, I’m a believer.

alaskanassasin

Looks great man, Made something amazing out of a rando steak!

Jstroke

Agreed 100% @lousubcap. I have tried and tried to explain and describe it. People seem nervous or mystified and rarely seem to get it. However if I have friends over and we have steak, I do it every time. The results are always the same. First suspicion and sometimes anger that I have ruined “their” beautiful expensive steak. And then maybe disgust when I flip it with charcoal sticking to it. And last but not least both bewilderment and awe. They are simply floored. Mostly I do steak and green shrimp and maybe baked potatoes that I set down in the coals for a minute or two for some char and then I simply cut it all up on the board, add lots of butter, S&P. No plates, everyone standing around the board. Drink in hand. Tentative at first. Then like wolves. No chit chat. The serious business of chewing, pointing and drinking. 

paqman

I am out of words

BUFFALOMOOSE

Great execution 

CPFC1905

Looks sweet as a nut.  Cushty.

loco_engr

another cook on "the List"!
Thanks for posting

briwald

Perhaps I will give this a go. Looks delicious. 

Jstroke

briwald said:

Perhaps I will give this a go. Looks delicious. 

Excellent way to trim unruly forearm hair. Takes good tongs and a good instaread thermo, but so worth it.

lousubcap

Beyond good, you benefit from long tongs.  And if truly rolling, pull andgrab the temp well above the lava and then flip and toss back in. Temps move quite quickly when on the lump-when in doubt pull early.  FWIW-

All the above means an active cook participation and well worth it.  FWIW-

RRP

This reply is going to baffle some newbies...BUT anyway I have some STRANGE medical condition which causes my teeth to get horribly stained. My dental hygienist is an older lady who uses a remedy of super fine volcanic ash! Many people might gag - but that ash is a super fine abrasive - IT WORKS - and there is no big issue to me!

So the minute amount of lump ash left on a cave man steak is NOTHING to me! Try it people!!!

Botch

Brighten Your Smile,

Caveman-Style!  

 
(cue happy TV music)

Ragingirishman2

I do want to try this type of cook, but I won’t be able to tell my family about how it was done. 

lousubcap

lousubcap said:

Beyond good, you benefit from long tongs.  And if truly rolling, pull andgrab the temp well above the lava and then flip and toss back in. Temps move quite quickly when on the lump-when in doubt pull early.  FWIW-

All the above means an active cook participation and well worth it.  FWIW-

Grabbing the temp as noted above is only if the entire cook is caveman.  If reverse searing (and the steak is quite close (the thickness of the steak is a controller here) to your desired finish temp) then the caveman piece is just about the crust/bark and no thermo required.  FWIW-

lousubcap

Ragingirishman2 said:

I do want to try this type of cook, but I won’t be able to tell my family about how it was done. 

You will want to do the "Big Reveal" once you have collected all the Wow's. 

JohnfromKentucky

I have heard of this caveman cook but wasn't sure how good it would be. So the charcoal stays on the steak? I want to try this.

Jstroke

JohnfromKentucky said:

I have heard of this caveman cook but wasn't sure how good it would be. So the charcoal stays on the steak? I want to try this.

It sticks at first, and as the crust builds and you flip it, it essentially sticks less and less. But yes, not unknown to bring it out and have a piece stuck to it. 

lousubcap

As you will soon see I have failed in the professional photo instructions offered here but I have not been deterred- so full caveman for the win.

Strike while the lava is hot-

Teres major- (around 12 -14 ounce weight)-

Going in hot- (didn't stabilize the phone)

And the $$ shot-

Yep- pulled around 120-125 *F.

Look at that crust.

Give it a run at least once.  You will be justly rewarded.  Off band wagon.