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Caveman-Style Steaks Cooked Directly on Lump Charcoal
Ribeye and NY strip steaks grilled directly on the bed of hot lump charcoal.
Course Main Course
Cuisine American
Prep Time 5 minutes minutes
Cook Time 8 minutes minutes
Resting Time: 10 minutes minutes
Total Time 23 minutes minutes
Servings 1
Calories 472kcal
Author Phen Pavelka
- 8 oz ribeye or NY strip steak 1½ to 2" thick
- kosher salt
- coarse ground pepper
Set steaks out on the counter to bring them to a room temperature.
Start coals in chimney starter and let come to full flame.
Once coals are lit, lay out evenly in the grill.
Season steak with salt and pepper, pressing the seasoning into the meat with your hand.
Place steak directly on coals - roughly 4 minutes per side for a 1 ½” steak.
Turn steak 90° halfway through cooking one side.
Remove steak from coals, stir coal bed so fresh coals are facing up.
Flip steak and replace onto coals, giving a half turn midway through cooking this side.
Remove steak when 5° below the target temperature.
Tent with foil and rest 5 - 10 minutes. Internal temperature will continue to climb.
Slice steak against the grain and serve immediately.
Calories: 472kcal | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 118mg | Potassium: 608mg | Vitamin A: 34IU | Calcium: 16mg | Iron: 4mg