Caveman T-Bones with Hellfire Hot Sauce


4 T-bone steaks (each about 1 1/4th inches thick and 12 to 14 ounces).

Coarse salt (kosher or sea) and cracked black peppercorns


3/4 cupextra-virgin olive oil

10 jalapeno peppers, thinly sliced crosswise

10 Cloves of Garlic, thinly sliced

3/4 cup loosley packed fresh cilantro leaves, coarsley chopped


an 8 to 10 inch cast iron skillet


none: The beauty of this dish is its spontaneity

1. Grill the steaks: Build a charcoal fire and rake the coals into an even layer (leave the front third of the grill coal free). When the coals glow orange, fan them with a newspaper or hair dryer to blow off any loose ash.

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

3. Using tongs, lift the steaks put of the fire, shaking to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steaks on a platter. Cover the steaks loosely with aluminum foil and let them rest 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 burned of a gas grill, or on the stove. When the oil is hot, add the jalapenos, garlic, and cilantro. Cook the sauce over high heat until the jalapenos and garlic begin to brown, about 2 minutes. Immediately pour the sauce over the steaks and go for it. 


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