Caveman Cooked Aged Ribeye's

[Bill Schultz]

Picked up some Choice Ribeye's intending to age then a la Alton Brown's method. Used it many times and it is fantastic. First Day in the paper and in the fridge

Day 2, re-wrapped new paper

Day 4, that was plenty for these steaks. Trim off any dried out edge pieces and trim fat back to nice white aged fat

Cut off the last inch or so of the Gus, use a peeler and take of the outer skin the last three or so inches

Coarse Sea Salt and Fresh Ground heavily, Lump Charcoal at least three inches deep and fanned slightly to remove any external ash, Ribeye's on. And two yellow onions on first unpeeled directly in the coals.

About two and a half minutes per side and the crust is phenomenal, but internal was only 105. Placed indirect with a pat of butter on top and the onions pulled and all on the grate while the Gus is getting done. Gus has EVOO, Kosher and Fresh ground along with some Garlic Powder on it

Tonights fire extinguisher, a real nice Beer

Gus with a little lemon juice drizzled on, baked potato with butter S&P, all on the plate. The CEO was smiling a lot. I was too.

 

[Bob Ivey]

Save me a plate. That looks great. Well done.

 

[Rolf Jacobsen]

Mr. Schultz usual a great cook. I definitely like your taste in beer.

 

[~Mark~]

I've seen that before, never done it.

 

[russ olin]

Excellent steak Bill. I would have been smiling too if I had that steak.

 

[Cliff Bartlett]

Like the Caveman style cook Bill. That looks fantastic!

 

[Clint]

Beautiful plate & thanks for sharing the technique - (anyone interested in dry aging - try it)

 

[Peter Gallagher]

excellent looking dinner! Cool shot of the steaks on the fire - Also, representing 541 with the Sessions - like it!

 

[Mickey]

Bill, is the CEO also the spousal unit? I'm a little slow with these things. I refer to mine as "The Appropriations Committee" and I can assure you it's tough getting a spending bill past her! But Bill, that cook you chronicled is boldly creative, inspiring, and taste-tingling all at once! Very well done, Sir!

 

[Bill Schultz]

Bill, is the CEO also the spousal unit? I'm a little slow with these things. I refer to mine as "The Appropriations Committee" and I can assure you it's tough getting a spending bill past her! But Bill, that cook you chronicled is boldly creative, inspiring, and taste-tingling all at once! Very well done, Sir!

Wow Mickey thanks, and yes the CEO is the Wife Unit LOL

 

[NeilH]

Bill, nice looking meal. I've always wanted to try my steak cooked that way. Looks great!!!

 

[Rich Dahl]

Like the aging process and the caveman cook. Got to take some guts to take the price of a car payment and throw them on roaring hot coals, but if anyone could pull it off it would be you, great cook sir!

 

[Enrico Brandizzi]

Awesome cook Bill! Now I want some.

 

[ChuckO]

Impressive cook! Not sure I have the guts to do that, lol

Had you not aged them, would the caveman method still worked?

 

[Jim Lampe]

Bill, toss that tater on those hot coals too!
Looks SPECTACULAR!!

 

[Bill Schultz]

Impressive cook! Not sure I have the guts to do that, lol

Had you not aged them, would the caveman method still worked?

works just the same Chuck, only thing that changes is the speed it cooks, and the flavor. Faster and tastier for the aged.

 

[Alan F]

Bill, you like caveman style?

 

[Todd NC]

Your cooks always look great, Bill. And this one is no exception.

 

[Robert T]

Great looking steaks. I've aged my rib roasts but never steaks. Looks very tasty. Great job!

 

[Bill Schultz]

Bill, you like caveman style?

Alan I am long past that stage in life where I would suffer fools, one way friends or poor tasting meals. I love Caveman and have never had a better crust on a steak. Try it you will see.