Caveman Style

Meat + Fire = Dinner. You could call it the original recipe for mankind’s first meal. The ancient discovery that cooked meat simply tastes better than raw meat has played a major role in shaping our meat-eating society into what it is today. It is an important part of our evolution. Nowadays, we have all kinds of sophisticated and luxurious cooking techniques, such as sous vide. But sometimes it is great fun to go all the way back to the roots of BBQ. And it does not get much more primal than a Caveman-style steak.

This cooking method goes by many names, such as Cowboy Steak, Dirty Steak and Fire Steak. But the principle is always the same: a thick steak cooked directly on the coals. This is cooking in its most primal form.

Why does Caveman style work?

Normally, I would recommend cooking a steak in a hot cast-iron pan. This works so well because the pan can get extremely hot, giving the steak a deliciously crisp crust and triggering the Maillard reaction. This is when the sugars and amino acids in the meat react with each other and caramelise beautifully. The result is an incredibly tasty steak. Cooking directly over the fire enhances this even further, as the fire can reach temperatures of almost 700°C and also gives the meat a delicious smoky flavour.

Honestly, it is not really much of an issue. Before placing the steak directly on the coals, it is a good idea to fan away any loose ash with a piece of newspaper or cardboard. When you place a moist steak on the hot coals, the temperature immediately drops in the area directly underneath it. Because the steak also blocks the oxygen, hardly any new ash will form beneath the meat. Some people choose not to use salt or pepper, mainly because pepper can burn quite quickly, although opinions on this are very divided. Personally, I only use coarse salt at first and add the pepper later. If a little ash does end up on the steak, it does not bother me much. But if you prefer, you can always remove it gently with a soft brush.

The most important first step is making sure you have a nice thick steak. A thin steak will either cook through too quickly or will not have enough time to develop a good crust. Normally, I use my fingers to check doneness, but in this case that would mean putting your hands straight into the fire... I would rather not do that with my delicate little hands! Invest in a good thermometer instead, preferably one that can stay in the steak and is connected by a wire. Things can move very quickly at these temperatures. For a perfect final result, it is also essential to remember that the outside of the steak is extremely hot. Even after you remove it from the fire, the meat will continue cooking for a while. If you want medium rare, you ideally want to finish somewhere between 60°C and 65°C. That means you should actually take the steak off the fire at around 55°C, otherwise your beautiful steak may still end up overcooking. And what a shame that would be.

Would I want to eat it every day? No. But it is great fun to experiment with every now and then, especially with a group of friends. How cool is it to simply throw your steaks straight into the fire while everyone else looks on in shock? That is when you truly become a BBQ legend. The extra smoky flavour and crispy crust make for a unique experience, and it is always fun to try out new cooking techniques.

Try putting some vegetables directly into the fire as well. Ingredients such as peppers, potatoes, onions, leeks and pumpkin are perfect for this method, and the fire gives their flavour a whole new dimension.

ENJOY