Caveman Steaks Recipe




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. Shop @ ATBBQ: https://www.atbbq.com/

Full recipe: https://www.atbbq.com/thesauce/videos-caveman-steaks/

Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Cattleman’s Grill Tuscan Steak Seasoning – https://www.atbbq.com/cattlemans-grill-tuscan-steak-seasoning.html
Cattleman’s Grill California Tri-Tip Seasoning – https://www.atbbq.com/cattlemans-grill-california-tri-tip-seasoning.html

source

47 replies
  1. Tim Webb
    Tim Webb says:

    They key is to get a level layer of coal so the meat is making the most contact with the coals. If there is too much space that is when you get the heavy charring

    Reply
  2. Mark Fishburn
    Mark Fishburn says:

    I tell ya Tom, you have to have brass ones to put a tomahawk on the fire like that ! I would never have even considered that if I didn’t see this video… thanks for show us the way ! (I still don’t think I’d have the guts to do that with a tomahawk…)

    Reply
  3. Stefan Helmreich
    Stefan Helmreich says:

    I really have have big respect for you. All the Videos look very professional. But it seems like ur a little bit unhonest about your cooking results in the videos. Even If the food looks clearly over- or undercooked, or even burned like in this case, your still telling everyone this is the way it is supposed to look like. Just my 2 cents.

    Reply
  4. Rick Ross
    Rick Ross says:

    Wow never seen anything like that before. Nice, you've got more guts and skill than I do lol. I don't think I will dare give this one a try I'd end up with charcoal steaks

    Reply
  5. canonphoto
    canonphoto says:

    Would have to taste to tell but all you guys bitching need to understand that some of the darkest char and great crust is amazing as long as you know the limits. I Sous Vide a lot of meat and getting a fast serious crust adds the most amazing flavours to most meat.
    Only thing i would have changed is cooking to a medium rare to rare.
    Burnt is burnt but a great crust is incredible, learn the difference.

    Reply
  6. Kaveh Chamsai
    Kaveh Chamsai says:

    Flattening out the coals completely and trying to make sure that they are smaller than usual will increase the actual surface of meat directly attached to the coals. This will decrease the amount of oxygen available and prevent flames and give a much smoother maillard with a more even char.

    Reply
  7. Charles Loveday
    Charles Loveday says:

    Love how short most of these videos r. Rt to the point, yet step-by-step on everything U cook. Wish alot of the other food channels knew how to do these videos without 12 mins of bs & 4 mins of actual prepping/cooking of the steak/meats/& fish/sea food…then 2-3 mins of how to present the food. Really…I need to b told how to serve the food I just cooked! Thanks for number 1 quality food cooking video…all of Ur food looks great. I'm serious…this is one of the best channels for preparing & cooking any kind of foods. 2??????

    Reply
  8. Jordan Leising
    Jordan Leising says:

    Quick question: is there a particular reason for using grapeseed oil as opposed to another? I'm assuming it has to do with either the smoke point of the oil or simply personal preference, but would be interested to know!

    Reply
  9. Art Hermansen
    Art Hermansen says:

    Like your channel a bunch. Per your request, I would like to see you prepare a bbq version of one of my favorite dishes – carnitas.

    Also, I think it would be a good side trip on the way to BBQville to look at the history and styles of beans that have both traditionally and interpretively been served as a staple side dish to great BBQ.

    Thanks Chef Tom for making these excellent videos.

    Now… if only I could write some BBQ comedy to thank all of you proper.

    Sincerely,
    The Lone Comic TM

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

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