Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 301 :: Primal Grill
Caveman T-Bones with Garlic and Peppers
Method: Roasting in the embers
Serves: 4 hungry eaters (and all cavemen are hungry eaters)
Advance
Preparation: 
None. The beauty of this dish is its spontaneity.
Category: Meat
Ingredients:
For the steaks:
4 T-bone steaks (each 12 to 16 ounces and 1-1/2 to 2 inches thick)
Coarse salt (kosher or sea) and coarsely cracked black peppercorns

For the sweet pepper topping:

1/2 cup extra-virgin olive oil
3 red bell peppers, stemmed, seeded, and sliced into strips (1/4 inch by 2 inches)
3 yellow bell peppers, stemmed, seeded, and sliced into strips (1/4 inch by 2 inches)
12 cloves garlic, thinly sliced
3/4 cup fresh flat-leaf parsley leaves, coarsely chopped



Other Items Needed:
A 10 to 12 inch cast iron skillet

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

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.

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 or plates. Let the steaks rest loosely tented with aluminum foil, while you make the sauce.

Make the pepper topping: 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 hot, add the peppers, garlic, and parsley. Cook over high heat until the peppers and garlic begin to brown, 2 minutes. Immediately pour over the steaks and serve at once.
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