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First try at Caveman

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gpsegg
gpsegg Posts: 427
in EggHead Forum
Been reading about Caveman for ribeyes. Decided to try it. SWMBO normally does not like a sear crust on steak but insists on rare, and I prefer rare as well. Cooked the cowboy bone in ribeye at 400 direct on stock grid at fire ring level. At approx. 115-120 IT, took out grid and threw steak on coals for one minute a side. Rested 15 mins. while asparagus got done. may be the best ribeye we ever had......and SWMBO agrees! Sorry no pics!
George
Palm Beach Gardens, Fl and Blairsville, Ga.
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  • Foghorn
    Foghorn Posts: 9,836
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    Strong work.  Way to overcome that initial visceral/nausea feeling that you get when you start to toss a great piece of meat directly on the coals.  After you do it a few times that feeling goes away and you just feel all warm and fuzzy inside as you do it - especially when you do it in front of friends who have never seen it before.

    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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  • gpsegg
    gpsegg Posts: 427
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    Foghorn....thanks.....we are sold on it!

    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    How'd it come out for done ness? I normally pull at 110 for MR and then go to the coals.
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  • gpsegg
    gpsegg Posts: 427
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    That IT was an approximation..may have been a little lower in some spots with the thermapen.....came out great!
    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
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