Just watched Steve Raichlen do a Caveman T-Bone...

 
If you mean searing the steak, or fully cooking a thinner steak, right down on the lump, it works great and there is little to no ash on the meat. I would like to say no ash but there were 2 thumb size pieces of lump on the steak when I turned it over, however, it brushed right off.

Great eats.

GG

 
:laugh: buy a cheap cut of meat, get your lump glowing red. Put the meat on the glowing coals for about 60 seconds (light sear) or 90 seconds (for a deeper sear). Open and do the same on a new glowing spot after turning the steak.

If you cut is 3/4 of an inch those times will be a good sear and a medium rare center.

This was 60 seconds with a 3/4" piece of meat for fajitas. This was the first cook I took pictures of after getting my egg over 4 years ago now.

The picture is a bit off color but you can see the meat in the skillet, it was still medium rate when going into the skillet.



GG

 
:laugh: that will help. Give it a try. It is fun and sure shocks the onlookers during the cook and when you serve them a great cooked cut of meat.

GG