Caveman T-Bones with Hellfire Hot Sauce
Whew! Now that’s a recipe title that makes ya look twice!
To tell you the truth, this recipe for Caveman T-Bones with Hellfire Hot Sauce would have never made my “let’s try” file. It was all my husband’s doing. Blake subscribes to Steve Raichlen’s “The Barbecue Bible” website and when this T-bone recipe was delivered to his in-box, his curiosity got the best of him. He told me he was going to try it. I didn’t hold back on my skepticism while I unenthusiastically started adding the needed ingredients to the grocery list.
Why the skepticism, you ask?
Well, I just didn’t know what to think about direct grilling those expensive cuts of beef. As in, the steaks are placed DIRECTLY on the hot coals. No grill grates. Hmmm…
Have you ever tried one of those hotdogs that fell off the stick onto the coals when you were camping? I have. And I don’t like it.
But Blake doesn’t ask for much. He’s a pretty simple guy. And Steve Raichlen definitely has a name for himself in the professional grilling world. So how could I say “no”?!
This method of grilling was definitely new to us, so it attracted an audience larger than usual. We girls made sure our calendars were clear when The Grill Meister took the cover off the Weber. Hatti was revved up to sink her teeth into those T-bones, Tessa was indifferent, and I was…still skeptical.
Then I was proven wrong. So very, very wrong.
The steaks were fabulous, we all agreed. Juicy, tasty, and very “caveman-like”. The name is strangely quite appropriate.
And the Hellfire Hot Sauce? Excellent!! But hot, hot, hot! Blake & I quickly pulled that 6-jalapeno hot sauce away from the girls. They might not have survived. We went through a very large quantity of milk during this meal. (But no sauce was left behind!)
If you’re up for a different technique in grilling, love eating meat in a barbaric sort of way, and order your Buffalo Wild Wings in their “Blazin'” sauce, you just might like these Caveman T-Bones with Hellfire Hot Sauce. Go ahead, I dare ya to try it!
For the Caveman T-Bones:
- 4 T-bone steaks, 10 to 12 ounces each, about 1″ thick
- Kosher salt
- Cracked black pepper
For the Hellfire Hot Sauce:
- .5 c. extra-virgin olive oil
- 6 jalapeno peppers, thinly sliced crosswise
- 6 cloves garlic, thinly sliced
- .5 c. fresh cilantro leaves, coarsely chopped
- First, 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 to blow off any loose ash.
- Generously (very generously) season the steaks on both sides with kosher salt and cracked pepper. Place the steaks directly on the embers about 2″ apart. Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.
- 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.
- For the 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 jalapenos, garlic, and cilantro. Cook over high heat until the sauce is aromatic and garlic is lightly browned, about 2 minutes. Immediately pour the sauce over the steaks and serve at once.
Steve Raichlen’s “The Barbecue Bible” website.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 466