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First Caveman Ribeye

dstearn
dstearn Posts: 1,705
in EggHead Forum
1.75 inch Prime Bone in Ribeye with salt and pepper.
Flipped 1.5 min on each side until temp was reached.
Next time I will watch the lump as it was a bit too hot.



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Comments

  • minniemoh
    minniemoh Posts: 2,145
    Looks great! You want the lump to be orange hot from my experience. Otherwise you don't get a nice sear. Also, the more gray the lump is, seems like the more charcoal sticks to the meat.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • GregW
    GregW Posts: 2,678
    Nicely done.....
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  • dstearn
    dstearn Posts: 1,705
    minniemoh said:
    Looks great! You want the lump to be orange hot from my experience. Otherwise you don't get a nice sear. Also, the more gray the lump is, seems like the more charcoal sticks to the meat.
    Thanks, maybe less lump next time. It felt like a blast furnace on the XL.
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  • northGAcock
    northGAcock Posts: 15,173
    Very nice.
    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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  • pgprescott
    pgprescott Posts: 14,544
    That looks great! Hell, I'll take some of that. Nice job. 
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  • bgebrent
    bgebrent Posts: 19,636
    Beautiful cook!  And your lump wasn't too hot. You want it red hot. The key is knowing the temperature of your steak by feel (in this case with tongs).  The alternative is pulling your steak and using a thermapen. Once you know the feel, game on. 
    Sandy Springs & Dawsonville Ga
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  • tgs2401
    tgs2401 Posts: 424
    The steak looks delicious but don't you end up with a lot of ash on it cooking it this way?
    One large BGE in Louisville, KY.
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  • lousubcap
    lousubcap Posts: 37,277
    Great result right there.  @tgs2401 - no worries about ash.  Ash deposits with caveman are negligible.  Go for it.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • NJ_BBQ
    NJ_BBQ Posts: 137
    Do you stir the coals to get the grey ash off them before putting the meat on?
    Basking  Ridge, NJ - XL with KAB
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  • RRog17
    RRog17 Posts: 573
    Very nice! That thing looks perfect!
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited July 2016
    Good on ya trying something new.  I'm by no means a pro. My preferences on steak vary but, a CI pan is difficult to beat. On caveman it is paramount to have an even bed of coals and they should be red hot/glowing (not that ashy or grey and sooty will hurt you :wink: ). My experience on caveman has had better results when I went with kosher salt...Then rinsed, blotted dry and air dried on a wire rack. After cooking  caveman I like an immediate compound butter melted atop or a board sauce.  Cooking with pepper can give a slight burnt flavor because it tends to char at higher temps  /Especially when going direct with high radiant heat/.  Play around with it and see what you prefer. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • dstearn
    dstearn Posts: 1,705
    NJ_BBQ said:
    Do you stir the coals to get the grey ash off them before putting the meat on?
    Stired and fanned.
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