Caveman steaks are deceptively easy to make, and have the bonus of making you look like a rock star at the fire pit.


Print Recipe
Caveman Steak
Steak cooked to perfection directly on hot coals.
Prep Time 2 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
steak
Ingredients
Prep Time 2 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
steak
Ingredients
Instructions
Fire Prep
  1. Using a chimney starter, light natural lump charcoal. Do not use briquettes or match light!
  2. Put a layer of unlit lump charcoal at least 2" thick in your fire pit. Make sure that the pit is free of debris.
  3. When the coals in the chimney starter are lit and have turned white, carefully pour them over the unlit coals in the fire pit.
Steak Prep
  1. Sprinkle the Saint Brian's Dash Cunning Spice Rub on all sides of the steak and gently pat on. Wrap tightly in plastic wrap and refrigerate. Allow to dry marinate for at least 30 minutes, or up to 2 hours.
Cooking
  1. Remove the plastic wrap and place the steak directly on the burning coals. Cook on one side for about 5 minutes.
  2. Using a pair of long tongs, lift the steak off of the coals, and shake any loose embers off by tapping the tongs on the side of the fire pit. Flip the steak and cook on the other side for 4-5 minutes to desired doneness.
  3. Remove the steak from the coals, tapping in the same manner as before to remove any loose coals. Using a clean, dry brush (an unused paint brush or a basting brush will work) brush off any ash. Allow the steak to rest for 10 minutes before serving.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *