MMX caveman and standard reverse seared ribeye steak ... with poutine

Stormbringer · August 31

Following the writeups of @lousubcap and a throwdown from @Buckwoody Egger, tonight I tried caveman steak for the first time. The technique was simple, I followed Cap's process, heating steaks to 50C IT. I then took one steak and cooked it caveman style in the MMX, using butter and flipping after 1 min, whilst Mrs Stormbringer cooked the other steak by searing on cast iron over a wok burner. First some pics from the caveman in the MMX:

The red hot coals:

First side down to sear with butter on top:

Image: https://us.v-cdn.net/5017260/uploads/editor/y8/mw761n53d8d0.jpeg

Flipped and on fire:

Image: https://us.v-cdn.net/5017260/uploads/editor/hg/sv6d6wyjbhc5.jpeg

Maybe too much fire:

Image: https://us.v-cdn.net/5017260/uploads/editor/kf/5yjlwlgpz10c.jpeg

Served side by side with the obligatory poutine:

Image: https://us.v-cdn.net/5017260/uploads/editor/sw/euh8j8sbexon.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/tp/yd0nlcuogdej.jpeg

The verdict? Our preconceptions about ash and charcoal being stuck to the meat were vanquished, I did need to knock off one bit of lump but that's all. The crust had a flavour that didn't come from searing in cast iron. Mrs Stormbringer noted that "whilst it was warm, I really liked the slight charcoal flavour in the crust". However, and this is for us, the overall flavour and texture of the steak using our traditional method was better. The difference became clearer as the meal went on, the steak cooked on the coals seemed to lose a bit of flavour (or perhaps the smoke aromatics took over) whilst the steak cooked on cast iron kept a consistent flavour.

Very glad we tried it, and I will give it another go at some point, maybe without butter. Thanks for looking and, as always, the inspiration to try new things.

lousubcap · August 31

Way to dive into the deep end of the pool. Appreciate your writeup and side-by-side assessment.
Good call to hold the butter next time as that with fire can become too exciting as you experienced.
Presume cooked to about the same finish temp, not that a difference would impact the flavour (nod).
At least you don't have to clean the pan with caveman...

johnmitchell · August 31

Amazing plate 😋😋

Buckwoody Egger · September 1

dadgum that fire pic is a serious ode to hollywood!!! thanks for answering the challenge!!!

agree that butter seems better as a finishing move after the caveman has been pulled off to rest.

+1 for the great sense of community here

lousubcap · September 1

Quentin Tarantino and "Once Upon a Time in Hollywood" to fully appreciate @Buckwoody Egger's opening line. Apologize for the partial side track but if you know the movie you know the inference.

Stormbringer · September 1

Thanks folks. We will do this again, with no butter until afterwards and resting for another minute.

Next cook will be mojo pork for cuban sandwiches. Served, of course, with poutine.

paqman · September 1

Poutine for the win!

bluebird66 · September 2

That looks fantastic!

Paolo · September 2

Great report and pics as usual!

caliking · September 2

That plate looks terrific!

Caveman steaks taste great because of the char/crust. So, yes, worth taking another crack at it, sans butter.

But, if you have a method that works better/best for you... then, that's the right method! Especially, if Mrs.Stormbringer says so.

MMX caveman and standard reverse seared ribeye steak ... with poutine

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