Preaching the caveman/reverse sear gospel with pics-quite a fun cook!

lousubcap · August 27

Was gonna roll into the "What are you Chef-ing tonight, Dr" thread but then thought...
Anyhow beauty cut and quite a treat- SRF gold boneless ribeye-

Image: https://us.v-cdn.net/5017260/uploads/editor/ep/3149kr2ie1e4.jpg

Low and slow to around 115*F

Image: https://us.v-cdn.net/5017260/uploads/editor/ag/t7dj6z2dp7nz.jpg

Now for the fire-

Image: https://us.v-cdn.net/5017260/uploads/editor/6g/idmpxw73f4lw.jpg

And the initial sacrifice-

Image: https://us.v-cdn.net/5017260/uploads/editor/c0/f4lq9hsbjm57.jpg

The finishing flip-

Image: https://us.v-cdn.net/5017260/uploads/editor/bh/fq857tvxnw5d.jpg

It's hot right now!
the $$$ shot after that ride-

Image: https://us.v-cdn.net/5017260/uploads/editor/4x/rsoair7vw91j.jpg

The cow delivered. Great eats! The crust brings it home.
Go forth and feed the fire-You will never look back.
Thanks for lookin'.

hoosier_egger · August 27

Nice job, Capt.

paqman · August 27

beautiful!

Canugghead · August 27

Stand-alone thread worthy for sure, and that's not a cheap Loonie shot!

https://eggheadforum.com/home/leaving?https://youtu.be/HdKbOpuQyCQ?si=kBJ79dLflYoj3aKw

RRP · August 27

Thanks Capt!, said the man who can't chew any steaks until January!

lousubcap · August 27

@RRP - you could slice this thin and dang near straight swallow capturing the flavour (nod) on the way down.

lousubcap · August 27

@Canugghead - well played right there! Thanks.

GrateEggspectations · August 27

Cross cut says it all. Beauty of a cook.

lkapigian · August 27

Bombdiggity!!

Florida Grillin Girl · August 27

Umm. Just Wow.

caliking · August 27

Good grief… nailed it, Cap!

Caveman is probably my fav way to do steak. I need to do it more often.

johnmitchell · August 27

Yes Sir 😋😋😋

bluebird66 · August 27

Beautiful!

6baluts · August 27

“Giddyup”!
- Dating myself here but that guest of honor got an E-ticket ride.
- Nice cook sir.

Buckwoody Egger · August 27

stellar exhibition of the caveman!

slight rewind / recall — i believe we still lack the official media coverage of the @Stormbringer experience. would love to see the overseas maestro take a turn as the batsman

https://eggheadforum.com/discussion/comment/2754825

shtgunal3 · August 27

Bravo, good sir!!

fishlessman · August 27

nice hunk of beef, and cooked to perfection

Paolo · August 27

Looks spectacular!
For some reason I've never found the courage to trow an expensive steak directly on coals but I should try one day

BigreenGreg · August 27

Captain Caveman Jumping GIF - CaptainCaveman Jumping - Discover Share

Need to change your pic!

Stormbringer · August 27

Great pics and cook!

BeanHead · August 27

And now I want steak not salmon for dinner 🤨

Stormbringer · August 28

Buckwoody Egger said:

stellar exhibition of the caveman!

slight rewind / recall — i believe we still lack the official media coverage of the @Stormbringer experience. would love to see the overseas maestro take a turn as the batsman

https://eggheadforum.com/discussion/comment/2754825

Mrs. Stormbringer has given the seal of approval to this request.

We'll get thick ribeyes at the weekend.

Stormbringer · August 30

@Buckwoody Egger ribeyes purchased, will do it tonight or tomorrow night. I'll do one caveman in the MMX and the other the way I normally cook them to compare. Also in case I f*ck up the caveman somehow.

Buckwoody Egger · August 30

not sure if we have seen an mmx caveman yet so that will be cool! have seen em with reverse sear (thick) and thinner steaks straight to the coals. flip the coals to the red like cap says. maybe season or butter for the rest? looking forward to seeing your take on it.

Stormbringer · August 30

Buckwoody Egger said:

not sure if we have seen an mmx caveman yet so that will be cool! have seen em with reverse sear (thick) and thinner steaks straight to the coals. flip the coals to the red like cap says. maybe season or butter for the rest? looking forward to seeing your take on it.

The steaks I have are 1.25inch thick ... should I do a reverse sear or go straight for the coals? My gut instinct is the former. We like our steak medium rare.

Buckwoody Egger · August 30

both and compare! between this thread and the other one there’s a variety of thicknesses for reference. depends on how much crust you want. reverse sear will get to temp faster and have less sear crust. instant read thermometer is your friend on this one.

fishlessman · August 30

Buckwoody Egger said:

both and compare! between this thread and the other one there’s a variety of thicknesses for reference. depends on how much crust you want. reverse sear will get to temp faster and have less sear crust. instant read thermometer is your friend on this one.

Have done the reverse sear in a fire pit with a leg of lamb. Used to do that camping 30 years ago.low slow cook on a rock next to the fire and roll it in for the sear. The only thing that matters is the extremely red hot coals. It has to be red hot and that's where the error seems to happen. If it looks hot, wait till it's really hot

BeanHead · August 30

I have gotten so lazy with goat and lamb that I just SV them then throw the cuts on the coals before serving (usually while guests clap).

lousubcap · August 30

@Stormbringer-given the thickness I would go with the reverse sear til around 47-49*C, then get the lava flowing. Once good and hot, drop it on there for around 45 seconds, then flip to a new area of lava. Give it another 45 seconds or so, then extract and get the instant read internal temp. Use that to decide it if needs more for medium rare (54-57*C).
Could be a tight fit on the MMX lava bed-but no worries.
If a stray piece of lump remains attached, just knock it off.
Long tongs and good gloves for this cook.
You've got this.

Stormbringer · August 30

Solid advice @Buckwoody Egger and @lousubcap. My plan is to do the first step of reverse sear as standard, with the MMX loaded up with coal to the top of the fire ring. Then sear one ribeye using the caveman technique as described in the post above and the other on cast iron over strong heat (a wok burner ... how I normally do it). Butter will be used in both cooks.

@fishlessman that's a really interesting approach, letting the fire warm the stone to cook and then tipping onto the coals.

Buckwoody Egger · August 30

fish i had a similar memory of foil pouch cooking “hobo packets” at the campfire. good times!

Preaching the caveman/reverse sear gospel with pics-quite a fun cook!

Comments

Categories