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Caveman ribeye steak
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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
Cook Time 8 minutes
Resting Time: 10 minutes
Total Time 23 minutes
Servings 1
Calories 472kcal
Author Phen Pavelka

Ingredients

  • 8 oz ribeye or NY strip steak 1½ to 2" thick
  • kosher salt
  • coarse ground pepper

Instructions

  • 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.

Nutrition

Calories: 472kcal | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 118mg | Potassium: 608mg | Vitamin A: 34IU | Calcium: 16mg | Iron: 4mg