Raichlen's Caveman T-Bone Takes Off

Dr. Dave was the first amongst SJ Editors to spot the Stephen Raichlen "Caveman T-Bone" recipe, and when all was said and done, he demurred in attempting it at home in no small part to the necessary sacrificing of very expensive cuts of meat to the most direct of heat. Kind of like offering up the village virgin to the volcano: it might work but bad things happen if it's not done exactly right.

So, once the caveman was out of the bag, so to speak, Raichlen went on tour (promoting his new book) spewing forth stories of how fire begat cooking begat communal dining begat protein-intake begat brain growth and the whole Scopes-Monkey business.  His publicists went to work and and lo and behold, the Bon Appetit kitchens donned their animal skins and featured the caveman t-bone on the cover of their July issue.

Some would argue this is a step backwards into the most dangerous realm of making a bad (for you) thing worse, what with all that increased carcinogenic activity, and although they may be right, that doesn't make them the boss of you. Truth be told, when you read reviews of others who have tried it, it turns out to be more of a show than a gastronomical breakthrough.

Blogger Laura, author of blog "White Fluffy Icing" is in the midst of her self proclaimed Bon Appetit Challenge, whereby she's committed to cooking everything featured on the cover of the magazine in 2010. Here's her take on the process:

We made it this weekend, and let me tell you, this is not for the faint of heart. It felt "wrong" to toss a gorgeous porterhouse directly into a pile of burning embers. The taste was good, but we didn't brush off all the steaks, as the recipe suggested, leaving each diner to decide how much and whether to brush, because we were afraid of "brushing off the flavor". If I did this again, I would go ahead and brush them all. This is a decent cooking method in terms of taste, but it's really great for showmanship. Made for a terrific party - everyone standing around the pit observing and drinking wine. Carnivore/grillmaster types will love it.

Can't say I'm feeling this adventuresome (or wealthy) but I've seen my father-in-law BBQBR some choice cuts of meat (he often gets the beer-to-minutes ratio wrong, at least for the food) and after all it is just meat/money. I am tempted to try it on a lesser cut or smaller portion, perhaps a well-marbled ribeye.

What say you, fellow carnivores?

Primal Urges Satisfied

Okay, so Dr. Dave shared this link/video/hedonistic offering from Steven Raichlen and we had to post it as well. The only thing missing is a truly good one-shoulder tiger skin and something aged in a cave, say, wine/grog/refreshment.


Here's the recipe:

Serves 4

How: Direct grilling

For the steaks:

4 T-bone steaks (10 to 12 ounces each), cut about 1 inch thick

Coarse salt (kosher or sea) and cracked black pepper

For the hellfire hot sauce:

1/2 cup extra-virgin olive oil

6 jalapeño peppers, thinly sliced crosswise

6 cloves garlic, thinly sliced

1/2 cup fresh cilantro leaves, coarsely chopped

1. Grill the steaks: Build a charcoal fire and rake the coals into an even layer. When the coals glow orange, fan them with a newspaper or hair dryer to blow off any loose ash.

2. Generously, and I mean generously, season the steaks on both sides with salt and cracked pepper. Place the steaks directly on the embers about 2 inches apart. Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.

3. Using tongs, lift the steaks out of the fire, shaking each to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steaks on a platter. Let the steaks rest loosely tented with aluminum foil, while you make the sauce.

4. Make the hellfire hot sauce: Heat the olive oil in a cast-iron skillet directly on the embers, on the side burner of a gas grill, or on the stove. When the oil is screaming hot, add the jalapeños, garlic, and cilantro. Cook over high heat until the sauce is aromatic and the garlic is lightly browned, about 2 minutes. Immediately pour the sauce over the steaks and serve at once.