Receta T-Bones in Ashes
The only live television we watch anymore tends to be sporting events, the late news and Jimmy Fallon (if we stay awake). Everything else is DVRed or streamed from Netflix or Amazon.
One of our favorite shows to watch on a Saturday morning is a pre-recorded episode of Primal Grill. (I posted an inspired-from recipe here, Grilled Mediterranean Shrimp Cocktail).
After watching an episode regarding the primalness of grilling, we were inspired to experiment with a technique demonstrated on the show—grilling directly in the coals.
T-Bones in Ashes
based on Caveman T-Bones
1 T-bone steak (12 to 16 ounces and 1-1/2 inch thick)Sea salt and coarsely freshly groud black pepper
hardwood charcoal
Build a charcoal fire and rake the coals into an even layer. You must use hardwood charcoal for this. Do not use lump charcoal. When the coals are red, you’re ready to cook.
With LOTS of salt and pepper, season the steak on both sides. Place the steak directly on the embers. Cook to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.
Using tongs, lift the steak out of the fire, shaking it to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steak on a platter or plates. Let the steak rest loosely tented with aluminum foil for about five minutes.
Steve Raichlen, the host of Primal Grill, served these steaks with a pepper saute. I adapted his recipe just a bit.
- Pepper Saute for Steak Topping
- 2 T. olive oil
- 1 large red pepper, sliced into strips
- 1 large yellow pepper, sliced into strips
- 4 large garlic cloves, sliced thin
- 1/8 c. fresh parsley, chopped
- 1/4 c. white wine
Heat olive oil in a large skillet. Saute peppers for 2 minutes. Add garlic and cook one minute more, stirring often. Add wine and parsley and let wine reduce a bit.
Top the steaks with the peppers. We split this steak, The Hubs getting the strip and I took the filet side.
I’m sure there are more recipes from Primal Grill that will inspire us.
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