I don't think it gets any better then this.The man is awesome.Try with Sam Adams boston lager and potatoes next to the steaks.Yup-awesome!Gracias Steve.
I really admired the way that Steven Raichlen prepared and illustrated the meals over the grill. Every time I watched his show, My, oh my! It makes my mouth watering or drueling with the taste after the foods being cooked. Steven, you makes me hungry. You've got good taste! Keep up with the good cooking.
I love making these for guests. They freak out when I put the steaks directly over the coals. But, their opinions quickly change once they see the presentation and taste the awesome flavor!
Alton Brown uses this same technique except he prefers to do it with a skirt steak. I've done it that way dozens of times and it's my favorite way to cook steak hands down.
@MPTnational No I watched the whole video and understand the point of the process but he still overcooked it in my opinion. Black and Blue is the way for me.
extra virgin olive oil on such high heat? crust looked good, enough carbonising to crack teeth, but looked blu inside? anyways I’m trying this direct coal thing. thanks for the vid
I was surprised that a two inch thick steak could be completely cooked this way. I have long been used to the 'sear and slide' method where you sear the meat and then finish over indirect heat. Does infrared heat have anything to do with the fact that you do not need indirect heat for such a thick steak?
on your steaks.. i have a question? here in the south a t-bone is just like you say it is.. but up north it is considered a PORTERHOUSE..cause the fillet is there. so whats up with that? who is right? and does it make a difference?
Susie Satmary Look closely. Much of the fillet is REMOVED on these steaks. So it's a T-Bone.But yes, you are right. Porterhouse is usually bigger (less trimmed).I personally thinks its all silly (as a boy, a T-Bone steak was a T-Bone steak, but nowadays we have to distinguish between porterhouse and T-bone ... like my niece telling me that its not purple, its fuchsia! Gimmie a break!)I suppose, just to be absolutely safe, when you have a big appetite and you want to ensure that you're getting what you want, ask for a Porterhouse, not a "T-Bone". But, in all reality, they each come from the SAME PART OF THE ANIMAL _ THE SHORT LOIN. Its just that the Porterhouse is the meatier end, and the T-bone is the less meatier end. But its really the same part of the bull.
Susie Satmary If you look at the shape of the whole filet its large on one end then gets smaller as you move down. When they cut the the steaks bone in the filet is on one side and the strip is on the other. The porterhouse are the cuts from the large end of the filet and the t-bones are the cuts from the small end.
exactly! The porterhouse has a bit more of the filet side on it.... It comes down to the pointy side of the steak and there is like a tale at the bottom....
Opiadic I've done caveman steaks many times..i use bone in Rib steaks..i use lump charcoal from Argentina (quebracho wood). there is nothing wrong with this..the flavor is intense and amazing. you'll never want to eat it any other way. I don't like peppers so i don't do the topping. if you're worried, cook it for only a little on both sides and then finish it on indirect heat. it's incredible.
That is not dark brown, that's charred. I think this "caveman" style of steaks is the same as Pittsburgh steaks: you apply them to super hot temperatures until black, but they are still rare as shit. The idea was that you want the meat around the same temperature as when the cow was alive sans ecoli
Steven wears those big ass gloves cause he said in one episode that aired on PBS while he was changing out a grill rack he forgot it was hot on one end and burned his hand
Best steak hey? Awesome! I don't need to invest $20k into one of your expensive bbqs that you've promoted in a few of your video. just a couple of bucks on natural charcoal. lol....
This guy is so awesome and relaxing to watch. He is the bob Ross of cooking shows.
The Bob Ross of grilling!!
He helped me through some tough times.
I have been watching you ever since I saw you o PBS. I love your work.
Steve Raichlen is the master!!! I buy his cook books and abuse them constantly!!! Rock Star right there folks!
This man is a living legend
Not really
This man knows what thee hell he is doing...watched Steven's videos for years
Oh Yeah Baby!!!!! Steve Raichlen is da grillllin KING!!!!! We've been watching him for year's. Have his books. He's da Grill Master, that's for sure
Steven is that dude!!
The taste man.... So great. Loved it!
Raichlen is fantastic. I've been videoing the results of a lot of his recipes on my channel. So far, I think the best was the cuban pulled pork. Yum!
I don't think it gets any better then this.The man is awesome.Try with Sam Adams boston lager and potatoes next to the steaks.Yup-awesome!Gracias Steve.
I really admired the way that Steven Raichlen prepared and illustrated the meals over the grill.
Every time I watched his show, My, oh my! It makes my mouth watering or drueling with the
taste after the foods being cooked. Steven, you makes me hungry. You've got good taste!
Keep up with the good cooking.
You nailed it again pal. I hope we can get you to come back on "The Grillin' Guys" radio show soon.
I use to watch his grilling show all the time
My favorite show, I love Steve's style!
I have seen two very interesting grilling techniques today. This direct coal steak method as well as the coal snake method. Can't wait until payday.
Steven Raichlen became my hero after I watched an episode of him cooking steaks on a shovel on an open fire, the man is a genius.
JL lol. He's got you fooled. This guy is a quack
9929kingfish That's why I like this guy I mean who comes with this stuff besides him?
I love making these for guests. They freak out when I put the steaks directly over the coals. But, their opinions quickly change once they see the presentation and taste the awesome flavor!
thanks to this vid, this is my go-to way of making a steak
That is churrasco man! Toatally. You just renamed it but that how we do it in brazil. Go gauchos!
Hell yes love the peppers
Good video Steve. Thanks. Gonna try this next week.
Fantastic ,I'm going to try it
Best steak I have EVER had. By far...
I love this man 's cooking🥰🥰❤❤❤❤❤❤❤
Alton Brown uses this same technique except he prefers to do it with a skirt steak. I've done it that way dozens of times and it's my favorite way to cook steak hands down.
This man he’s amazing he knows exactly what he’s doing and we enjoy watching him and learn from him my best wishes to you
those steaks came out perfect.
Wow! I'm going to try this.
I'm totally trying this.
LOVE THIS SHOW PLEASE PLAY MORE ON CHANNEL 8-2 ON PHX AZ CHANNEL 8
Burnt pepper... so much yum
I did it and it was Great, Like Caveman Cooking.! Thanks Steven.!!!
Those steaks looks good 😋
I can't say I like the peppers, but that steak looks delicious!
This guy's knowledge is insanely extensive.
His writers n producer is good n he can follow a script.
"Steven Raichlen" a.k.a. the teacher from Beavis and Butthead
WOW! At first I thought you were nuts but I think I want to try that I don't know LOL
Email him.
That's amazing.
I need to meet this guy....I'd pay well for a meal......and hopefully I can follow directions and reproduce the same results for myself
Anyone k know if he was using the Basque Sugar maple lump charcoal ?
Christopher Guest's least known character.
directly on the coals! YES!
Can you cook chicken wings directly on the coals like this?
@MPTnational No I watched the whole video and understand the point of the process but he still overcooked it in my opinion. Black and Blue is the way for me.
Great show, I love PBS and Steven Raichlen.
Walter Staib is a lil better though ;)
extra virgin olive oil on such high heat? crust looked good, enough carbonising to crack teeth, but looked blu inside? anyways I’m trying this direct coal thing. thanks for the vid
God damn that looks good.
They actually looked a *bit dry-* how about brushing the steaks with _olive oil_ before grilling? _2:45_
I was surprised that a two inch thick steak could be completely cooked this way. I have long been used to the 'sear and slide' method where you sear the meat and then finish over indirect heat. Does infrared heat have anything to do with the fact that you do not need indirect heat for such a thick steak?
That's why his steaks are under cooked. This method is best on steaks 1 to 1.5 in thick.
3:43 you might want to use something between the hot skillet and your table next time:P
There is something there, its a cast iron skillet lid. You can hear it when he sets the hot pan down at 3:26
My family did this. Even recorded a video of it, just because the idea was awesome. Hopefully it'll post on here...
Love your show and cooking. The audio overlay is terrible.
This guy is barbecue daddy 😍
on your steaks.. i have a question? here in the south a t-bone is just like you say it is.. but up north it is considered a PORTERHOUSE..cause the fillet is there. so whats up with that? who is right? and does it make a difference?
Susie Satmary Look closely. Much of the fillet is REMOVED on these steaks. So it's a T-Bone.But yes, you are right. Porterhouse is usually bigger (less trimmed).I personally thinks its all silly (as a boy, a T-Bone steak was a T-Bone steak, but nowadays we have to distinguish between porterhouse and T-bone ... like my niece telling me that its not purple, its fuchsia! Gimmie a break!)I suppose, just to be absolutely safe, when you have a big appetite and you want to ensure that you're getting what you want, ask for a Porterhouse, not a "T-Bone". But, in all reality, they each come from the SAME PART OF THE ANIMAL _ THE SHORT LOIN. Its just that the Porterhouse is the meatier end, and the T-bone is the less meatier end. But its really the same part of the bull.
Susie Satmary If you look at the shape of the whole filet its large on one end then gets smaller as you move down. When they cut the the steaks bone in the filet is on one side and the strip is on the other. The porterhouse are the cuts from the large end of the filet and the t-bones are the cuts from the small end.
+Susie Satmary Chris is correct. The porterhouse has a larger filet side then a t-bone.
No difference. Soccer/football.
exactly! The porterhouse has a bit more of the filet side on it.... It comes down to the pointy side of the steak and there is like a tale at the bottom....
am I the only one that saw him burn himself on the pan at 3:43? haha that had to hurt
He might have some issue with his hand. That is not a small cast iron pan and it's loaded with vegetables.
That's also how I like my marshmellows!
how come you dont add 4 pouds of salt ?
Why would you use charcoal instead of wood embers?
Iguess that it is because wood has a lot of different oils and shit that can mess up the flavor.
It was lump charcoal
Thought those were porterhouses because the filets are larger
quisiera videos en español
Think I'll leave this to the Cavemen.
Yum looms Good.
Cavemen had chimney starters?
Amazing!! steaks...
You also get a burnt oil taste because the flames are burning the fat.
Come on...I can't believe he did not show cutting it up and trying it!
i'm not sure about this method, i'd have to try a taste before I do what seems like a sacrificial offering of my steaks.
Opiadic I've done caveman steaks many times..i use bone in Rib steaks..i use lump charcoal from Argentina (quebracho wood). there is nothing wrong with this..the flavor is intense and amazing. you'll never want to eat it any other way. I don't like peppers so i don't do the topping. if you're worried, cook it for only a little on both sides and then finish it on indirect heat. it's incredible.
what i like best about steven. there always some other bbqs on in the back. like in this
video.
Was that caveman music?
The best steak in the world
why do i wish Todd Howard had a cooking show when i watch this guy ?
5:02
This works better if you don't have your coals on a grate. Too much airflow made too much flame. So, you get burnt steak.
It's got to be the background music.
On a second thought I know a caveman that smoke ton's of weed... I'LL send him the link.
LMAO!!
tomahawk steak for the win! :)
That is not dark brown, that's charred. I think this "caveman" style of steaks is the same as Pittsburgh steaks: you apply them to super hot temperatures until black, but they are still rare as shit. The idea was that you want the meat around the same temperature as when the cow was alive sans ecoli
The steaks rest for about ten minutes; the carry over heat cooks the inside so the end result is not a rare interior.
Four burnt steaks. Nice!
Cavemen actually used canola oil...not extra virgin olive oil. Also used stainless steel, not cast iron
Steven wears those big ass gloves cause he said in one episode that aired on PBS while he was changing out a grill rack he forgot it was hot on one end and burned his hand
Dang!!!
For the poor fans from Rivals MB... you can use big round steaks Or thick sliced bologna...
Why he got all these damn grills on he havin a party
Movie props.
@freezazoid "...and you don't even need a grill grate." :)
This has been fun to watch & want to just stuff your face with some Good Eating. God Bless Him & His Family 🙏❤️🌈
bbq god........... he is.
Best steak hey? Awesome! I don't need to invest $20k into one of your expensive bbqs that you've promoted in a few of your video. just a couple of bucks on natural charcoal. lol....
350. BH
At first it is an insane way to cook a steak. See the results, and you will never grill a steak any other way again.
That shit look delicious
Raw
Legend
soooo brown = black?
HaLLmaYnE that's racist lol
u must be crazy.. those T-B-S r all burned out .. u were probably think about doing an insurance claim.. LMFAO
Burnt he's steak and he's table
Flame roasted hmmmm
Cheesy
because every caveman
had salt and ground pepper..
This guy really knows how to ruin steak. The best part about this guy's videos are all the comments from people calling him out.