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.
Treat your taste buds to a prehistoric culinary experience with "Caveman Steaks"! Learn how to make thick-cut steaks like Porterhouse and Bone-in Ribeyes directly on hardwood charcoal for a unique flavor and texture that your guests will love.
- thick cut (1 1/4”- 1 1/2”) steaks, like ribeye or T-bone
steak seasoning, like Cattleman’s Grill Tuscan Steak, Steakhouse Seasoning, 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're 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 125°F-130°F.
- Serving Size
- 4 oz
- per serving
- 0 grams
- 22 grams
- 31 grams
- 155 milligrams