So easy that a caveman could do it

stemc33 said:

@hapster, what's that thing your cooking to the right of your steak?

How many minutes per side when you do the Caveman? 

TexanOfTheNorth said:

Sweet100s said:

How many minutes per side when you do the Caveman? 

What doneness do you want?

Medium rare (hope u don't mind me answering this Sweet!)

Very nice.

We tried it for my son's "Aggie" project that he aced earlier this Spring, sous vide filet.  Best tip I learned is to salt only.

Sweet100s said:

DoubleEgger said:

@Sweet100s those steaks were about 3 min per side. They were 1.5" thick. 

Thank you.  

After you take it off the coals, there is no ... icky coal dust on them? 

Do you get much smoke flavor? 

If you put the steak on hot, orange coals there is no coal dust.  Occasionally, you have to knock off a coal or two that stuck to the meat. 

If one, were to, say, give in to too much drink and put some steaks on coals that are very white and ashy, one might get ashy steaks.  Or so I hear.

The smoke flavor is perfect in my opinion.  Just enough.

What exactly is the benefit of doing the steak this way? I've wanted to try this but not sure the risk is worth the reward. 

TN2TX said:

What exactly is the benefit of doing the steak this way? I've wanted to try this but not sure the risk is worth the reward. 

Given the number of posts that clearly show the positive outcomes of this method, I think your "risk" is very low at giving this a try.. The benefit is a great tasting steak... Try a choice sirloin if you're worried, it will be good enough to show you the difference and the possibilities with better cuts in the future