Caveman steak

Today, I celebrate a new mile marker in my life. For 5 years i have been wanting to cook a steak caveman style. No, not naked...there are laws against that i think. Caveman style is what the Tuscans in Italy do, they slap a nice piece of beef right on the hot wood embers a of a hardwood fire

 For my wood of choice, i used a mix of Maple, oak, hickory and some alder. I buy them all ready pre carbonized. This way, i can have a nice 800*F fire with in 5 minutes or so.I have some meswuite lump available but have never used it. Next time i cook a steak, i will use the Mesquite.

 I went to the store late last night and found a nice marbled ribeye for exactly $5. My dad wanted some steak and eggs for breakfast so i decided to cook the steak caveman style.

I took the steak out of the fridge and covered it somewhat heavily with kosher salt and cracked black pepper. I let it marinate and perform its osmotic magic for roughly 45 minutes.

Mean while i started the chimney with about 1/4th full of the chard wood. To heat up the embers faster, i used a old blow dryer. They were red HOT in about 2 minutes.

Once red hot, i threw the steak right on the coals. Let it sear for about 2 minutes per side and it was done. I let it rest for at least 5 minutes before cutting into it. I usually let it rest on a cooling rack above a plate. That way, any juices that come out wont get the nice char all soggy and soft. That was the most juiciest, tastiest, satisfying steak i have ever had. My father, who is very very picky about his steak, said it is now the only way he will have a steak. Either cook right on the coals or as close as possible. He has had steak from high end steakhouses and claims they are just ok.

I hope you have enjoyed this post. Now go and cook a caveman steak!