Caveman Steak!

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Cowboy Kent Rollins

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Shared April 5, 2018

Seasoning we used in this video here:

We're pulling out all the stops for this flavorful steak cooked right on the coals!

Caveman-Style Steak

Steaks (we used Certified Angus Beef 14 oz Rib eyes)
Red River Ranch Seasoning (or all purpose seasoning of your choice)
Corn, bell peppers for side (optional)
6 tablespoons butter
1 tablespoon minced garlic
1/2 tablespoon prepared horseradish
1/4 cup white wine plus more for cooking (we used Hatch Green Chile White Wine:

If using corn on the cob, keep it in the husk and soak in water for about 20 minutes before cooking.

Season all the sides of the steaks well and rub in. Cover and let rest until ready to use.

Dig a hole in the ground approximately 2' long x 10" w x 10" deep. Fill with hardwood or hardwood lump (we used hardwood lump charcoal in this video). Burn down until nearly all the coals turn white. Note: depending on how many steaks you're cooking you may need a large cooking area.

Fan the coals before placing food on them to remove any loose ash.

Place the corn and bell peppers, if using, directly on the coals. Rotate occasionally until the peppers are charred and the corn softens.

Place the steaks directly on the coals and cook about 3 minutes per side.

Meanwhile, Place the butter, garlic and horseradish in a cast iron skillet. Place over the heat and stir until melted and just slightly browned. Stir in the 1/4 cup white wine.

Place the steaks in the skillet and cook about 1 -2 minutes per side. Add a splash more wine while cooking. Let rest a few minutes before cutting and serving. Pour remaining sauce over the steaks and serve (or dip).


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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking