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Long before there were grill grates or even barbecue grills, there was live fire cooking
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I give you our most primal steak yet, the caveman T-bone. You don't even need a grill grate
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The T-bone is my favorite steak. It's actually two steaks in one, a New York strip and a filet mignon connected by a T-shaped bone
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Step number one, season the steaks generously on both sides with coarse salt
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and freshly ground or cracked black pepper. Why am I such a fanatic about coarse salt
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Because the crystals dissolve more slowly than table salt, so when you bite into the steak, you get a crunchy burst of salty flavor
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Let me show you the fire. I'm working over natural lump charcoal
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which I've lit in a chimney starter. Dump the coals on the bottom grate of your grill
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and you must use natural lump charcoal Spread the coals out into an even layer on the bottom of your grill grate leaving about one of the grill cold This is your cool or safety zone and believe me you need it
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Next, fan any loose ash off of the coals. And now the really cool part
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take your t-bones and check these out these are a full two inch thick and lay them directly on the
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coals hey i told you these were caveman t-bones so what's the advantage of cooking the t-bones
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directly on the coals well besides the obvious shock value you get a surface charring a crust
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and a smoke flavor you just can't achieve on a conventional grill
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And how do you know when it's time to turn the steaks? Well, first of all, you'll see a little blood curl up on the top of the steak
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And then look at the bottom. When it's crusty and dark brown, the steaks are ready to turn
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Once the steaks are cooked and browned on both sides what you want to do is lift them up and tap each steak to knock off any loose embers
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See, there's a loose ember. You want to knock that off. And with a pastry brush, you can brush off any loose ash
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There won't be much. Now, you never want to cut into a steak hot off the grill or the coals
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You always want to let it rest for a few minutes so the meat will relax, become more juicy
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So loosely cover the steaks with aluminum foil. And now the fire-roasted pepper sauce
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Break the coals into an even layer and pour about a half cup of extra virgin olive oil
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into a cast-iron skillet. Then set the skillet directly on the coals
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to heat for a couple of minutes. When the oil is hot Add thinly slivered yellow bell pepper red bell pepper flat leaf parsley and thinly sliced garlic
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Return the mixture to the heat. cook the peppers until lightly brown and fragrant and aromatic two to three minutes
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so the t-bones have rested pour your flame roasted peppers over the steak and you want to use a really thick glove this is
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extremely hot. So there it is. Caveman T-Bone with flame-roasted pepper sauce
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And I can't wait to dive in. Look at that. The way I like it
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Mmm! The smoky crust, the garlicky peppers. This might be the best steak
