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Caveman Steaks

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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Great looking hunks of beef! 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • bgebrent
    bgebrent Posts: 19,636
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    Beautiful tomahawks. 
    Sandy Springs & Dawsonville Ga
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Yes! 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,653
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    Awesome!!!
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • bluebird66
    bluebird66 Posts: 2,732
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    Very nice cook!!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • northGAcock
    northGAcock Posts: 15,164
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    That is eating large right there. 
    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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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Bone out for the Caveman?  Did you reverse sear it first and then finish caveman?  I've done it both ways and to be perfectly honest with you I kind of liked going straight Caveman with no reverse sear and just constantly flipping it to get depth of crust. Was that your first caveman steak? How did you like it in comparison to other methods? My personal favorite will probably always be in a cast iron pan. And in for a short second place on a cast iron grid.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Hans61
    Hans61 Posts: 3,901
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    Beauties!!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • FATC1TY
    FATC1TY Posts: 888
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    How’d you get grill marks for caveman?
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • BPFBGE
    BPFBGE Posts: 32
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    So I did cook these reverse sear. I think the grill marks are just from when I was slow cooking them. On the boneless ribeye I did 25 minutes at 250 degrees then let the steak rest for 5-10 minutes then threw them on the coals for 1 minute per side. For the tomahawks I did about 40 minutes at 250 then let them rest for 5-10 before throwing them in the coal  for about 90 seconds per side at about 700 degrees. Boneless ribeye was about 2 lbs tomahawks were a little over 3 lbs. I was very skeptical about throwing good meat directly on the fire, but it’s the only way to do a nice thick cut.

    NPHuskerFl I love the Broncos hat my friend.
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