Caveman Style - The Dirty Steak?

This is the Caveman Style Method! if you're not familiar with it, you're probably saying.... "What the heck is she talking about!"

It's a method that involves a perfectly good steak (and the one pictured was a damn good scotch fillet from Ashburton Meats in Melbourne) over charcoal (and the one pictured is damn good charcoal from Fire Brand BBQ Charcoal) like they probably did in the caveman days.

The Caveman Method isn't my favourite but I do find it fascinating and experiment with it every now and then. I fill a chimney with charcoal and wait until it turns to ash but with bits of black still showing.

I place a beautiful piece of scotch fillet directly on the charcoal. I then flip the steak frequently as the charcoal temperature can reach in excess of 700 degrees when lit.

I remove the steak at 125f and wrap it in foil so it can rest. It continues cooking and is around 130f when I slice it, which is a nice medium rare result.

Have you tried the Caveman Method? If you have, tag me on Instagram at Come Grill With Me so I can check it out. Love, Irene XO.

Raw scotch fillet

Raw Scotch Fillet (AKA Boneless Ribeye)

Lump charcoal

I use lump charcoal from Firebrand BBQ Charcoal

Caveman steak with Chimmichurri

Caveman Steak served with Chimichurri.


Print