Russ Harris
TVWBB Super Fan
I'm sure you all are familiar with caveman steaks - steaks cooked by placing the meat right on the charcoal instead of on the grill grate. They seem to be somewhat popular and easy to do although I have never done them. My question is simple - what is the point of doing your steaks that way? I mean, what added benefit do you get by putting them on the coals instead of on the grill? Most of the techniques we use have an added benefit. We brine chicken and turkey for juicier meat. We add smoke wood for smokey flavor. So why do we do our steaks caveman style? Just wondering.