Diva Tasting: Cave Man Steak…

Cave Man Steak


1 (3 Pound) Boneless Top Round Steak, Or To Taste

Kosher Salt To Taste

100% Natural Hardwood Lump Charcoal

For The Sauce:

4 Cloves Garlic Minced

1 Fresno Chile Pepper (Or Pepper Of Choice)

2 Teaspoons Rosemary Leaves

1 Teaspoon Kosher Salt

2 Tablespoons Red Wine Vinegar

2 Tablespoons Olive Oil


Step 1 Season both sides of beef generously with salt. Let sit at room temperature, flipping halfway through, for 30 minutes.

Step 2 Burn a bed of charcoal until coals are glowing red and ashy white on the surface, rearranging coals as needed.

Step 3 Place the beef right on top of the coals. Cook, flipping over halfway, about 4 minutes per side. Continue cooking until the internal temperature of the meat reaches 120 degrees F (49 degrees C) for medium-rare, 1 to 2 minutes more per side. Transfer beef to a plate. Let rest while making the sauce.

Step 4 Place garlic, chile pepper, rosemary, and kosher salt in a mortar. Crush into a paste using a pestle. Stir in vinegar and oil.

Step 5 Slice beef thinly and spoon the sauce on top. Serves 8; serve with country fries, green beans and rolls.

Chef’s Notes:

I used top round for this, and if you’re just going to slice it thin, and make sandwiches it’s fine, However, I’d like to try it with a more tender cut. Remember: No matter what cut you use, you want to take it off a few degrees under whatever your regular internal temp target is, since it definitely continues to cook after you take it off the coals. Use any fresh hot pepper you like.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s