Caveman Steaks

[DanC78]

anyone ever try this method of cooking?

I'm thinking of trying it out just to see what it's all about. I'm curious if the flavor is actually better when cooked this way, or if people do it just because it's a different way to do in general.

I'm also thinking it could be a great way to finish off a sous vide steak.

 

[DFSNOLE]

Never done it but that's a lot of char on the outside of the steak.

 

[Wendy79]

 

[FSUTribe76]

Never done it but that's a lot of char on the outside of the steak.

Not only that but when he slices into that first steak and says "Just a hint of pink, a perfect medium rare" it's clear he has no idea what the aitch he's talking about. Those were medium well pushing close to well as that "pink" was barely pink.

What the aitch is his medium well? Some beef jerky?

 

[SoddyNole]

I watched a show on Primal Grill a few years back and he did the same thing. I just don't think I could bring myself to laying a nice thick steak on a bed of coals lol.

 

[DFSNOLE]

Not only that but when he slices into that first steak and says "Just a hint of pink, a perfect medium rare" it's clear he has no idea what the aitch he's talking about. Those were medium well pushing close to well as that "pink" was barely pink.

What the aitch is his medium well? Some beef jerky?

Agree 100%

 

[RunRonnieRun]

Agree 100%

Did it hurt to post that?

 

[DanC78]

Agree 100%

Yeah...when he cut into steak I wasn't impressed. Still curious to try cooking in the coals.

 

[dmm5157]

View embedded media

Alton Brown always did love him some skirt steak. His steak came out looking pretty darn good. Once upon a time it used to be dirt cheap.

 

[DFSNOLE]

Did it hurt to post that?

Naw. Tribe and I are cool.

 

[wbnolefan2]

I've tried that Alton Brown skirt steak before. Garlic lime marinade beforehand, makes for some great tacos

 

[KitingHigh]

I cook skirt steak directly on natural coals. It works great. I use Alton Browns technique.

 

[cmanole]

I do it but I don't tell the wife...

 

[DFSNOLE]

I do it but I don't tell the wife...

You can tell her you did it just not where the money came from to pay for the steaks.

 

[cmanole]

You can tell her you did it just not where the money came from to pay for the steaks.

Or how much I paid for them!

 

[DanC78]

Or how much I paid for them!

This

 

[OrlandNole]

"It's not burned, it just has a nice layer of char."

I think I'll tell my wife that the next time I burn her steak.

 

[cmanole]

"It's not burned, it just has a nice layer of char."

I think I'll tell my wife that the next time I burn her steak.

That's Phin's motto...

 

[FreeFlyNole]

There is no way I'd cook $100 worth of good beef like that. It's nice to know for survival situations.

 

[Zeek99]

There is no way I'd cook $100 worth of good beef like that. It's nice to know for survival situations.

That was my first thought. I might give Alton's skirt steak a try on the coals, but no way I would do it with high end cuts.

 

[DanC78]

That was my first thought. I might give Alton's skirt steak a try on the coals, but no way I would do it with high end cuts.

I don't mind trying with the steak I'll personally be eating, even with a decent cut; but I won't be cooking this way for the group until proven successful.

 

[Nole Lou]

Not opposed to it in theory, but not sure I'm convinced of the technique.

In the first video, it was overdone. In the second video, there was hardly any char on it. So I'm not convinced there is anything particularly special about the technique other than being a conversation piece or oddity, like cooking a steak on your engine block or something.

I do like a good char outside/medium rare inside, but I'd need more evidence that this method actually comes any closer to getting you there.

 

[KitingHigh]

Here is a brief video on the Alton Brown skirt steak. The full episode on it is a little better and he actually makes fajitas with the steak.
http://altonbrown.com/steak-on-coals/


The basis is solid. By putting the steaks directly on the coals there is no space for oxygen and therefore no flairups while providing more searing heat than most grills can. Skirt steak being flat lends itself better to the process, but there isn't any reason a thicker cut can't be done properly by using indirect heat to finish it.

I've actually cooked whole meals by combining this technique with others not using a grill at all, but dutch ovens and creative use of foil and banana leaves.

 

[DanC78]

Here is a brief video on the Alton Brown skirt steak. The full episode on it is a little better and he actually makes fajitas with the steak.
http://altonbrown.com/steak-on-coals/


The basis is solid. By putting the steaks directly on the coals there is no space for oxygen and therefore no flairups while providing more searing heat than most grills can. Skirt steak being flat lends itself better to the process, but there isn't any reason a thicker cut can't be done properly by using indirect heat to finish it.

I've actually cooked whole meals by combining this technique with others not using a grill at all, but dutch ovens and creative use of foil and banana leaves.

He said to let cook 30-45 seconds and then lift and repeat.

So just to be clear, did he only cook the steak on the coals for a max period of 90 seconds?

 

[Nole-4-Life]

Seems like no matter how hard you fanned the coals, the steaks would still have ash all over them....hard pass.

 

[jamnolfin]

Seems like no matter how hard you fanned the coals, the steaks would still have ash all over them....hard pass.

Thats what I was wondering.

 

[Nole Lou]

The basis is solid. By putting the steaks directly on the coals there is no space for oxygen and therefore no flairups while providing more searing heat than most grills can.

Most charcoal grills can get up plenty high to sear a steak though, can't they? Most of those issues around high heat involve gas grills, right?

So if you're using a decent charcoal grill already, you should be able to get it hot enough, or put the coals close enough, to get any searing you need. Maybe if you're using some cheap little tailgate grill, or doing some kind of stunt grilling like lighting a mound of charcoal with no grill, or cooking in a garbage can or something, this might be a way to do it.

But unless you're inflicting needless obstacles on yourself, overall this doesn't strike me as anything more than a stunt, something that can be accomplished better otherwise.

A better way to get direct high heat searing without flareups would be a set of Grillgrates. I love mine, they work great for just what this seems like it is supposedly trying to accomplish. Or get a grill that can adjust the charcoal height to right below the grates. Or get a custom grill great that sets lower in the grill.