Caveman-Style Steak: Reverse-Sear Steak Finished on Hot Coals
This caveman-style steak is smoked in an offset smoker, then seared directly on hot coals for serious flavor. A simple two-fire reverse sear.
Caveman-Style Steak: Reverse-Sear Steak Finished on Hot Coals
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
2
20 minutes
1 hours 15 minutes
600
American BBQ
Dinner
Cooking a steak on a bed of hot coals gives you serious flavor you won’t get any other way. This caveman-style steak uses a two-part reverse sear: smoke the steak low and slow in an offset smoker, then finish it by placing the meat right on the coal bed for a hard, fast caveman sear.
All you need is an offset smoker or pellet grill, a separate charcoal fire, and about an hour of patience. This reverse sear steak method is blood-pumping, and the result is absolutely delicious.
Ingredients
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1 bone-in ribeye steak, 1 1/2 to 2 inches thick (about 1 1/2 to 2 lbs.; any thick-cut steak works)
- Your favorite sugar-free beef rub and steak seasoning (I use Meat Church Holy Cow BBQ Rub and Meat Church Blanco in a 2:1 ratio)
Compound butter for finishing (or your favorite butter)
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Lump charcoal or hardwood for the coal bed
Post oak, mesquite, hickory, or pecan wood for the smoker
Offset smoker or pellet grill
Separate charcoal grill or fire pit suitable for cooking
Instant-read thermometer
Long-handled tongs
Heat-resistant gloves
Directions
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This caveman-style steak requires two separate heat sources running at the same time.
Set your offset smoker or pellet grill to 250°F. Load it with your choice of smoking wood. Post oak is my go-to, but mesquite, hickory, or pecan all work well.
Build a fire with lump charcoal or hardwood in a separate grill or fire pit. Let the coals burn down until they’re glowing white-hot with a thin layer of ash. You’ll use this coal bed for the final caveman sear.
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- Trim away any excess fat from the steak with a clean, sharp knife. A clean trim keeps the edges from flaring up when the steak hits the coal bed.
Season the steak on all sides with your sugar-free rub in a 2:1 ratio. Let the seasoning adhere for at least 15 minutes, or up to one hour before smoking.
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- Place the seasoned steak in the smoker and close the lid. Smoke the caveman-style steak until your instant-read thermometer reads 115°F for a medium-rare finish. If you prefer medium, smoke the steak until it reaches 125–130°F.
Remove the steak from the smoker and set it aside briefly. The coal sear comes next.
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Using long tongs and insulated heat gloves, place the smoked steak directly on the hot coal bed. This is the caveman reverse sear, and the direct contact with the coals is what gives the steak that serious flavor.
Cook the steak on coals for 45–60 seconds per side. Use your tongs to knock off any coals that stick to the surface.
Remove the steak from the coals and transfer it to a cutting board. Top with compound butter and tent loosely with foil.
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Let the caveman steak rest for 10 minutes under the foil tent. The butter melts into the crust and the internal temperature climbs to the 130–135°F medium-rare range during the rest.
- Slice the steak against the grain with a freshly sharpened knife. The crust on a coal-seared steak is thick, so a sharp blade makes clean, even cuts without tearing the meat.
