Caveman Steak
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Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/caveman-steak-2/