Is This The Ultimate Way To Cook A Steak?
Caveman Style Steak on the Komodo Kamado 38
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Introduction
Caveman Style Steak: Genius or Gimmick?
What's up BBQ fans, Jake here. Today we're talking steak, and not just any steak. We're talking caveman style, where the steak goes straight onto the hot coals. I've seen it all over the internet, and I've been wondering if it's actually genius or just hype, so I fired up my Komodo Kamado 38 to find out.
The Prep
My steak was a bone-in New York strip from North 36 Farms, a small family farm in Tennessee. It's grass-fed, grain-finished black Angus, and dry-aged, so it's super high quality beef. North 36 Farms has a deal for Rum and Cook viewers. Spend $100, add the 2 lb package of ground beef to your cart, and enter code RUMANDCOOK100 at checkout. The ground beef goes to $0. Spend $200, add two NY strips (10-12 oz) plus the 2 lb package of ground beef (three items total), and enter code RUMANDCOOK200 at checkout. The strips and ground beef go to $0.
I kept the seasoning classic: salt and pepper. I put a little extra on the sides, especially on a steak like this, because it helps render the fat. The steak sat on the counter for about 15 minutes first, since it had come straight out of the fridge.
The Setup
I started with the Komodo Kamado 38 at 425°F, which was too hot for the first stage, and I needed to bring it down to about 275°F. The trick is to pour fresh lump on top of the existing coals. That smothers the fire a little and drops the temperature. I used my GrillGun (use code: RUMANDCOOK to save 10%) to get the new lump going for about 30 seconds, then closed things down.
Bottom vent: about a half turn, and then cut back to about the size of my baby finger
The temp fell to about 325°F, bounced back to 350°F, and then I closed it down a bit more
Target: about 275°F, and I waited about 15 minutes to burn off that new charcoal smell
Fair warning: a Komodo Kamado 38 is thick and holds heat, so bringing it down takes longer than on a Kamado Joe or a Big Green Egg. Plan for that.
The Cook
Today I'm reverse searing first. I've been slamming reverse sear in recent videos, and I've changed my style toward direct heat because I'm getting way better results. But for this cook you do need that reverse sear stage before the caveman sear.
I put my Typhur Sync Gold Dual probe in the middle of the meat, past the line, and set the alarm around 115-118°F to allow for carryover. I pulled the steak at 116°F, and during the rest it climbed to 124°F, so it carried over about 8 degrees. I left it to rest while I got the fire ready.
The Caveman Sear
Because the fire was at the bottom, I needed some coals on top. I lit fresh lump with the GrillGun, added it on top, and opened the vents so the Komodo Kamado 38 came back up to about 450°F. The top vent was open four turns and the bottom was around a half moon. Then I let it ride about 10 more minutes so the coals ashed over.
The dome read about 650°F, and it's much hotter down at the coals. Pull the probe first so it doesn't get ruined. Then knock the ash off the coals and put the steak right on them for 45 to 60 seconds per side. Don't walk away, and wear a glove, because everything around that grill gets very hot.
The Results
I got beautiful color, a little charred fat, and a great sear crust without any burnt spots. It took only 45 seconds a side. The steak came out at about 132-135°F, with a bit of lighter pink around the edge from the high heat. And that little piece of fat? Perfect.
Final Thoughts
I had been shying away from reverse sear on steak because it doesn't give enough flavor for me, since the steak isn't over the lump long enough. In my recent tomahawk video I direct seared while basting the whole time and it was phenomenal. Searing directly on the coals is 10 times better than a high-temp sear away from them. Lump gives tremendous flavor. So is caveman style a gimmick? No, this one is genius.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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