There is nothing more delicious than a caveman steak. Imagine a thick cut ribeye placed directly onto intense, hot wood embers inside your Bull pizza oven. A thick crust forms on the outside of the steak as the fat renders, dripping down onto the coals, creating bursts of smoke that hug the meat, giving the ribeye intense flavor and texture.
This week on the menu – caveman steak. A 2-inch thick ribeye steak, bone in, seasoned generously with salt, pepper, and drizzled with extra virgin olive oil. The steak is then charred using direct, intense heat from the embers 🎥 🍿, creating a beautiful, sizzling crust on the outside. To finish, the meat is roasted using indirect heat. The embers are pushed back into the oven’s corner, allowing the meat to roast, until desired doneness. Check the temperature, using Bull’s quick flip digital read thermometer. Allow the steak to rest once removed from the oven before slicing.
Bull’s pizza oven is the must-have item for your outdoor kitchen if you don’t already own one. Its versatility of cooking with fire, to put it simply, make it the head of its class. Check out all the ways you can cook with your Bull pizza oven:
- Directly on the bottom of the oven (pizza, bread, steak)
- Casserole (enchiladas, lasagna, pot pie)
- Pan (seared cherry tomatoes, Detroit style pizza, whole chicken)
- Bake (cookies, desserts, fish)
- Roast (roasted veggies, foil packets, brussel sprouts)
- Grill (caveman steak, fruit, thin cut short ribs)
- Intense, fast cook (crostini, pan seared steak, pizza)
- Slow cook (crock pot stews, ribs, pork shoulder)
- While some place the meat directly onto the hot coals, I prefer to place the steak onto an inexpensive baking rack or use one of the grill grates from my Angus grill. This style of cooking 🎥 🍿 with fire is common in Argentina, Brazil and Uruguay, which are all bucket list destinations for me!
- For caveman steak, it’s ok to spend a little more money and spurge when it’s time to purchase your steak. Cooking with a quality cut of meat, which has the marbling of fat and flavor, will make all the difference when cooking with fire.
- 2 (2-inch) thick ribeye steak, bone in
- Kosher salt and fresh ground black pepper, to season
- Olive oil, drizzle onto steak
- Compound butter (click here for recipe) for top of steak
- Dressed greens, to serve on side
- Building the fire: Preheat the Bull pizza oven to 500 - 600 degrees F. Allow the fire to burn about 30 minutes until embers start to form. Using theBull ash shovel, place the hot embers towards the front of the pizza oven opening and place the grill rack directly onto the embers. This allows the air and wind to hit the embers, firing the embers up. If needed, a hand fan or paper plate can be used to create air onto the embers.
- Charring the meat: Place the seasoned meat onto a rack, then carefully place directly on top the hot embers. This process is all about the fat dripping onto the coals, creating smoke and flavor for the meat. Watch the meat carefully, turning over to get an even char on both sides of the steak. Once the steak has a nice sear/char, set the steak and rack aside outside the pizza oven.
- Roasting the meat: Using the shovel, move the embers/coals back into the corner of the pizza oven. Place the steak on the rack in the opposite corner. Roast the steak until done to desired temperature. For medium rare, the thermometer will read 130-135 degrees F. Pull from the oven and set onto a half sheet pan to rest for 5 minutes.
- To serve: Cut the meat off from around the bone. Place the bone on a platter. Slice the steak and place it next to the bone. Season with more salt and pepper. Serve with dressed greens and compound butter. Time to devour. Watch as your dinner guests fight over the bone cut!!
♥ Chef Amy