Caveman Steak

Sometimes the best cooking is the most primal. A thick-cut rib-eye placed directly onto white-hot wood embers - no grill grate, no pan, just fire and meat. The embers sear the outside almost instantly while the inside stays perfectly pink. It sounds mad, but the result is one of the most intensely flavoured steaks you'll ever eat. Works brilliantly in a pizza oven or over a charcoal fire.

Ingredients

• 2 rib-eye steaks, cut at least 4cm thick (approximately 400-500g each)
• Flaky sea salt
• Freshly cracked black pepper
• A knob of butter
• Fresh rosemary sprigs (optional)

Method

1. Build a hot hardwood fire in your pizza oven or charcoal grill. Let it burn down until you have a deep bed of glowing white-hot embers. You want intense, even heat - not flames.
2. Using a blow dryer, bellows, or by fanning vigorously, blow any loose ash off the surface of the embers. This is important - you want clean, glowing coals.
3. Season the steaks very generously with flaky sea salt and cracked black pepper on both sides. The salt crust is part of the dish.
4. Place the steaks directly onto the embers. Don't be nervous - commit to it. Cook for 3-4 minutes per side for medium-rare (internal temperature 52-55°C). For a 4cm steak, this gives you a magnificent char on the outside and a perfectly pink interior.
5. Lift the steaks off the embers with tongs and place onto a warm board. Brush off any clinging ash (there will be surprisingly little - the intense heat keeps the surface clean).
6. Rest for 5 minutes with a knob of butter and a sprig of rosemary on top. Slice against the grain and serve immediately.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.