jr07
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Hello all
I've got a wood burning oven at home where I make pizzas and after I'm done I like throwing a steak on the coals caveman style for "dessert". Its a cool party trick and results are always great. The oven reaches up to 1000 deg F. , and there is a significant amount of char on the both sides, but the flavor is great.
Today, I have a larger group coming and I bought a bigger steak. It's a bone in ribeye which is about 2 inches thick. I'm a little concerned that the outsides will be way too charred using the caveman technique before it gets to medium rare, so I'm seeking for advice.
I usually insert my weber thermometer in the steaks and let that indicate doneness. I usually pull steak out when internal temp is 120.
Right now, the internal temp of this baby is around 52. I just got back from the shop. I have left it outside (it's 80 deg now where I live), which I think will help increase the internal temp somewhat....
However, is it not a good idea to go caveman style with such a big piece? I also have the option to add a grill above the coals, which I have done in the past, but the trick is not the same of course....
I could also place it in a cast iron skillet and put inside on top of the coals...
Thoughts??
I've got a wood burning oven at home where I make pizzas and after I'm done I like throwing a steak on the coals caveman style for "dessert". Its a cool party trick and results are always great. The oven reaches up to 1000 deg F. , and there is a significant amount of char on the both sides, but the flavor is great.
Today, I have a larger group coming and I bought a bigger steak. It's a bone in ribeye which is about 2 inches thick. I'm a little concerned that the outsides will be way too charred using the caveman technique before it gets to medium rare, so I'm seeking for advice.
I usually insert my weber thermometer in the steaks and let that indicate doneness. I usually pull steak out when internal temp is 120.
Right now, the internal temp of this baby is around 52. I just got back from the shop. I have left it outside (it's 80 deg now where I live), which I think will help increase the internal temp somewhat....
However, is it not a good idea to go caveman style with such a big piece? I also have the option to add a grill above the coals, which I have done in the past, but the trick is not the same of course....
I could also place it in a cast iron skillet and put inside on top of the coals...
Thoughts??