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
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I didn’t know what you meant by “caveman steaks,” so it kind of blew my mind when you slapped that meat right on the coals! ?
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
Can i do this with a whole picanha?
Grapeseed? Think you mean rapeseed.
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…)
Great
is it healthy? cuz' charcoal release so many dixosin~ i really want to do it! but little bit worry about healthy…
Chef Tom looks high as gas prices
I don't get it. But that is just me.
What kind of smoker would you recommend for someone who is looking to get into smoking meat?
At what temp them tomahawks are done
hollywood level production. keep these great videos coming! you and aaron franklin are my favorite master grill/bbq chefs.
How long did you leave the tomahawks cook indirectly when you took them off the charcoal.
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.
Do you use a special charcoal? Or just fan the ash off and hope for the best? lol I really wanna try this!!
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
Hey Chef Tom, have you ever done Paella? Would love to see your version.
Thank you. Your production of the block of instruction is spot on. Very informative, yet no blabbering of childhood memories like most cooking shows. Outstanding all around.
WOW, now that really looks like fun. I'll have to give that a try on my webber.
Medium rare my ass. At my job, that shit is getting sent back to the kitchen by the customer. Still though.. good video.
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.
Salt and pepper for the rib eye.. the meat is the flavour.. it's the best cut of meat their is… ????? salt&?
Would love review video of just the Yoder grill
Isn't coal bad for you?
can you smoke a whole turkey on the grill
I would have done them 2 min a side, good job tho, not everyone is that adventurous.
Awesome videos dude. Keep up the good work.
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.
Who would down vote this? I'm inspired to get some steaks out now, thanks for the video.
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??????
Looks more like medium then medium rare
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!
Woulda looked less burnt if you didn't Cake on the rubs on the outside….
dark black, crispy…isnt that the definition of burned? it might be only the outermost layer…but its still burned
actualy that taste is delicious..its not burn..its make the steak more difrent flavour
U doing a great job can't stop watching greetings from the Netherlands keep up the good work. ?
Thumbs up.
Looks Wonderful. Great Job!
Chef, I have a question. (newbee) What kind of glove so u use when prep. meat and are they heat resistant?
YOU LOOK DISGUSTED… YOU RUINED IT AGAIN YOU FREAK
Which smoker did you use for this? I've never seen you put a bed of coals in the ys640.
Thats 100% cooked medium.
Perfect just the way i like my steaks! Well done sir
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
Like your videos! I like to watch grilled beef. Only that quality meat is very expensive and cannot often be afforded 🙁
do you ever make your own fresh rubs. Just plain lazy IMOI…
TOO MUCH BLOOD!!!!!!!