Caveman Steak Lunch


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
Been wanting to try the dirty/caveman, 'meat in the fire' cook for some time now.
Today was the day, my version anyway, mainly looking for a good starting sear, even though I normally do a reverse.

Started with a 1.3 lb. thick sirloin, made some of the garlic oil recently posted by Jim L and Don C, but added a shallot too.
Romaine, and bread for sides.
Into the fire.
One minute, and turned for another minute.
A snack to hold me over.
After 2 min's in the fire, moved to top grate.
I had added some butter to the olive/oil garlic for the bread, and then dunked the finished steak in this wonderful nectar.

The sun came out for the first time in days just as I taking the last picture.
I like to think the Big Guy wanted a better look
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The best steak I've ever made!
Not sure if putting it in the coals made that much of a difference.
I think a grate just barely above the coals would work just as well.
Thanks for viewing!
 
Bob!!! Wow!!!

That's lunch? Can't wait to see dinner...
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Seriously, one of the best looking meals I've seen on here. Fantastic!
 
Thanks for the pics, always makes for a better story/post IMO.

Looks like quite the tasty steak. Never cooked directly on coals like that. Seems to have worked well, but as you say, probably would have been very similar just an inch or so off.

Thanks!
 
No way! drop that steak right on them there hot embers! The ol' cowboys cooked their meats just like it...
Very Nice Bob! What a GREAT lunch!!
(i had a stickin' "shot dog")
I use to drop on embers all the time
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not sure why i haven't in awhile...
Nice Work Bob!!
 
Thanks y'all!

Big thanks to Jim & Don for passing on their garlic oil tips, saw it on the Weber recipe of the week, but probably would have forgotten about it.

Heck, I'm just tickled that I finally fingured out the click here thingy!
 
looks great Bob.

Here's a suggestion from Alton Brown: right before you drop your steak, hit the coals with a hair dryer or some other form of forced air. His logic is that, in addition to stoking, it blows the ash off the coals.

I've never tried it but it seemed like sound enough advice that I stored it in my brain.
 
Bob - I'm speechless and thats UNUSUAL. But, so is your cook. Wow. That was great and what an idea. When I was a kid I did that with a young turkey, threw it into coals and later peeled off the blackened crust, but nothing like you just did. And great presentation with the pictures. I'm sure you're right; the big guy upstairs even wanted a closer and clearer look. Nice job. Bob Bailey
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Thanks again for the kind comments!

JB, I saw that AB episode, and SR did something similar.
I just bent down and blew across the coals, eyes shut, and jumping back at the same time
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Bob, your recent Lomo cook inspired me to get this checked off my bucket list
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Jim, that shot was when I was young, about 3 years ago.
I've found that past 60, one ages about two-fer one!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I just bent down and blew across the coals, eyes shut, and jumping back at the same time Smiler </div></BLOCKQUOTE>

thats sooo caveman.
 
That looks great! I just tried cooking steak directly on the coals last week and I was pleased.

I'd like to hear more about the garlic oil!
 
Thanks John!

Here is the recipe from Weber, but I used less garlic, and added a shallot:

25 garlic cloves, peeled
1/8 teaspoon crushed red pepper flakes
1/2–1 cup extra-virgin olive oil

In a small saucepan over low heat, combine the garlic and red pepper flakes with 1/2 to 1 cup of oil, making sure you have enough oil to cover the garlic cloves. Cook at a low simmer until the garlic starts to brown, about 20 minutes. Remove the pan from the heat and allow the garlic to cool in the oil. The garlic will continue to soften and brown until the oil cools.
 
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