Chef Tom shows you how we cook Caveman Steaks, which are thick cut steaks (in this case porterhouse and bone-in ribeyes) direct on hardwood charcoal.
Caveman Steaks Recipe
- thick cut (1 1/4”- 1 1/2”) steaks, like ribeye or t-bone
- steak seasoning, like Cattleman’s Grill Tuscan Steak or California Tri-tip Seasoning
- grape seed oil
Rub a thin layer of grape seed oil over the steaks. Season with your steak seasoning.
Build a charcoal fire in your grill. Let the coals cook down until they glowing red/orange. Fan the ash off of the coals and place the steaks directly on the coals. Cook until the surface of the meat is slightly charred. Flip and repeat.
Transfer the steaks to a grate in an indirect grilling area. Continue cooking until the internal temperature reaches 125ºF-130º.