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 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 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.
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
I have been watching you ever since I saw you o PBS. I love your work.
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!
You nailed it again pal. I hope we can get you to come back on "The Grillin' Guys" radio show soon.
Steven is that dude!!
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.
The taste man.... So great. Loved it!
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
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.
I use to watch his grilling show all the time
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.
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!
That is churrasco man! Toatally. You just renamed it but that how we do it in brazil. Go gauchos!
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
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.
Best steak I have EVER had. By far...
those steaks came out perfect.
Hell yes love the peppers
Fantastic ,I'm going to try it
Good video Steve. Thanks. Gonna try this next week.
thanks to this vid, this is my go-to way of making a steak
I love this man 's cooking🥰🥰❤❤❤❤❤❤❤
Christopher Guest's least known character.
I did it and it was Great, Like Caveman Cooking.! Thanks Steven.!!!
I'm totally trying this.
Burnt pepper... so much yum
@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.
Wow! I'm going to try this.
I can't say I like the peppers, but that steak looks delicious!
WOW! At first I thought you were nuts but I think I want to try that I don't know LOL
Email him.
Can you cook chicken wings directly on the coals like this?
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
"Steven Raichlen" a.k.a. the teacher from Beavis and Butthead
directly on the coals! YES!
LOVE THIS SHOW PLEASE PLAY MORE ON CHANNEL 8-2 ON PHX AZ CHANNEL 8
This guy's knowledge is insanely extensive.
His writers n producer is good n he can follow a script.
Those steaks looks good 😋
Anyone k know if he was using the Basque Sugar maple lump charcoal ?
That's also how I like my marshmellows!
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
That's amazing.
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.
Love your show and cooking. The audio overlay is terrible.
My family did this. Even recorded a video of it, just because the idea was awesome. Hopefully it'll post on here...
what i like best about steven. there always some other bbqs on in the back. like in this
video.
God damn that looks good.
Cavemen had chimney starters?
Think I'll leave this to the Cavemen.
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....
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
Thought those were porterhouses because the filets are larger
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
They actually looked a *bit dry-* how about brushing the steaks with _olive oil_ before grilling? _2:45_
Great show, I love PBS and Steven Raichlen.
Walter Staib is a lil better though ;)
This guy is barbecue daddy 😍
Yum looms Good.
quisiera videos en español
You also get a burnt oil taste because the flames are burning the fat.
Amazing!! steaks...
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.
Was that caveman music?
Come on...I can't believe he did not show cutting it up and trying it!
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.
Four burnt steaks. Nice!
The best steak in the world
@freezazoid "...and you don't even need a grill grate." :)
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.
Cavemen actually used canola oil...not extra virgin olive oil. Also used stainless steel, not cast iron
It's got to be the background music.
tomahawk steak for the win! :)
why do i wish Todd Howard had a cooking show when i watch this guy ?
Legend
On a second thought I know a caveman that smoke ton's of weed... I'LL send him the link.
LMAO!!
bbq god........... he is.
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.
Dang!!!
That shit look delicious
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
Why he got all these damn grills on he havin a party
Movie props.
For the poor fans from Rivals MB... you can use big round steaks Or thick sliced bologna...
Raw
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....
5:02
Flame roasted hmmmm
This has been fun to watch & want to just stuff your face with some Good Eating. God Bless Him & His Family 🙏❤️🌈
350. BH
Cheesy
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
soooo brown = black?
HaLLmaYnE that's racist lol
looks raw to me.
Partytime looks just right to me
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.
No they weren't