If you’ve heard of caveman cooking, you know it’s one of the most simple and delicious ways of grilling up a tomahawk steak caveman style. Grilling caveman steak is one of the easiest and most fun ways to make a steak that’s deliciously charred on the outside and sweet and juicy on the inside. It’s also much more natural when compared to other popular methods of grilling, since you use lump charcoal or hardwood briquettes. Lastly, caveman steak grilling makes for a great party trick! Your guests will be impressed to see their steak cooking directly on the coals.
In general, caveman steak grilling is an excellent way to make a delicious steak quickly, as long as you make sure to monitor the meat temperature while cooking. Choose a high-quality cut of meat and cover it in salt before throwing it on the fire, and you’ll be sure to have a choice meal by the time you’re done.
- Part 1: What is Caveman Style in Grilling?
- Part 2: Features of Caveman Cooking
- Part 3: How to Grill Caveman Steak?
- Part 4: Critical Temperature for Caveman Steak Grilling
- Part 5: How to Test Caveman Steak Doneness?
- Part 6: Conclusion
What is Caveman Style in Grilling?
Caveman cooking is all about getting back to the original cooking methods, and caveman steak grilling is just that. Caveman style steaks are thick-cut steaks that are cooked directly on the coals.
Also called tomahawk steak, dirty steak, or fire steak, caveman steak grilling is shockingly easy. After thoroughly salting your meat, all you need to do is throw your meat directly on lump charcoal or hardwood briquettes. This method of grilling will create a delicious blackened exterior, while the inside will remain soft, juicy, and sweet.
It’s best to use thick, high-quality cuts of meat with this method of grilling. Not only will it help to ensure your steak is cooked through evenly, but it’s just more delicious.
Features of Caveman Cooking
There are several special features of caveman cooking when compared to other grilling methods.
Caveman steak grilling is more natural than regular grilling. While other grilling methods use petroleum-based charcoal, caveman cooking is grilling as our ancestors intended it. Using all-natural lump charcoal or hardwood briquettes will stop unknown chemicals from getting on your meat, and it will improve the flavor as well.
Caveman steak is amazingly delicious. Another advantage of using hardwood briquettes is that they get extremely hot. The very high temperature of the briquettes will produce a beautiful and delicious char on the outside of the steak. Also, it will help to cook your steak evenly and quickly, so you’ll be sure to have a juicy steak interior to go with that incredible char.
There’s no easier way to prepare a steak than the caveman method. Since all you have to do is salt your meat and throw it on the coals, there’s no need to worry about expensive grilling equipment or long wait times. Simply lay your steak on the coals for a few minutes, flip it over, and enjoy steak as it was originally meant to be.
Caveman steak makes for great party food. Not only can you cook up a lot of meat very quickly, but the spectacle of literally throwing a steak on the fire is a great way to impress your guests. After the steak is grilled, slice it up and lay it out on a platter with some hot sauce or BBQ sauce and let your guests enjoy the rich, meaty flavors with the char of the fire.
How to Grill Caveman Steak?
The basic principle of caveman steak grilling is to cook your steak directly on top of your coals. Because the meat is in direct contact with the fire, it’s important to use natural briquettes that don’t contain petroleum products. Additive-free lump charcoal and hardwood briquettes are both excellent choices for making a very hot fire that will cook your steak deliciously in just a few minutes. You can also use plain wood of your choice, as long as you can get your fire up to the right temperature.
Choosing a steak is an important part of the caveman grilling method. For a true caveman, Fred-Flintstone-feel, go with a porterhouse steak or a bone-in ribeye. Cut to 2 inches thick, and this steak has a primal feeling like no other that will look incredible to you and to anyone you’re cooking for. You can also use sirloin or strip steak, or even a flank or skirt steak if you’re looking for a less robust meal.
Be sure to salt and pepper your meat beforehand. You can salt your meat up to 24 hours before cooking. No need to be sparse with the salt. To get the juiciest, most delicious flavor, apply both salt and pepper heavily to both sides of the steak.
Once your steak is salted and rested to room temperature, build a fire of wood, natural lump charcoal, or hardwood briquettes (no petroleum-based briquettes). When the coals are hot and red, spread them out into a flat layer with a grill hoe or garden hoe. If there’s too much ash on the coals, fan them off with a folded newspaper.
Continue to let the fire heat up. By the time the coals are ready and white-hot, the fire should be around 1000 degrees or even higher. When the fire is ready, get your protective grill gloves on and use a pair of long-handled tongs to lay your steaks directly on the fire.
Don’t go anywhere! With a fire this hot, the steaks won’t take long to cook. Depending on the thickness of your protein, the steak might take between 3 and 6 minutes to cook per side. Porterhouse and ribeye steaks should generally be cooked medium rare for the best flavor and eating experience.
Lift the meat out of the fire with your long-handled tongs. Shake off any embers, and use a stiff-bristled brush to remove any extra ash (although some people enjoy the extra char flavor). Place the meat on a heat-proof platter and cover loosely with foil. Let the steak rest for about 10 minutes while the juices redistribute.
Slice and serve!
Critical Temperature for Caveman Steak Grilling
Because caveman steak grilling means working with extremely high temperatures, it’s very important to monitor the temperature of your steak.
Depending on how you like your steak, cooking time will be different, but because the fire temperature is so high, it can be easy to accidentally overcook your steak. Not only that, but steak continues to cook even after you remove it from the fire.
For that reason, it’s important to remove your steak while it’s about 10 degrees cooler than the temperature at which you intend to eat it. Here are the temperatures at which you should remove the steak from heat:
- 115-120 degrees: rare
- 125 degrees: medium rare
- 135-140 degrees: medium
- 145-150 degrees: medium well
- 155-160 degrees: well done
In all cases, let the meat rest until it’s 5-10 degrees hotter than what it was when you took it off the fire. This will ensure the steak is cooked to the degree that you prefer and that the juices are well distributed throughout the meat.
How to Test Caveman Steak Doneness
When working with such a hot fire and such short cooking times, it’s vital that you’re able to test the temperature of your steak quickly and accurately. A meat thermometer is the best way to ensure you’re cooking your steak to the temperature you prefer. Especially in a busy environment, such as a backyard BBQ party or a family get-together, you need to be able to depend on your kitchen equipment to give you quick and accurate results. ThermoPro Meat Thermometers will instantly display temperature, so you can be positive you’re not overcooking or undercooking your steak.
Simply insert the metal probe near the bone in the steak, and you’ll instantly receive an accurate temperature reading. Many ThermoPro Meat Thermometers come with a built-in timer and presets for various types of meats, so you can be assured that your food is cooked exactly how you like it.
Caveman steak grilling is an easy, delicious, and impressive way to cook a steak. By simply seasoning your protein and laying it directly on the coals, you can create a tasty charred outside and a rich, juicy inside in just a few minutes. Don’t forget to use a ThermoPro Meat Thermometer to monitor the temperature of your steak quickly and accurately for the best cook.