The only live television we watch anymore tends to be sporting events, the late news and Jimmy Fallon (if we stay awake). Everything else is DVRed or streamed from Netflix or Amazon.
One of our favorite shows to watch on a Saturday morning is a pre-recorded episode of Primal Grill. (I posted an inspired-from recipe here, Grilled Mediterranean Shrimp Cocktail).
After watching an episode regarding the primalness of grilling, we were inspired to experiment with a technique demonstrated on the show—grilling directly in the coals.
T-Bones in Ashes
based on Caveman T-Bones1 T-bone steak (12 to 16 ounces and 1-1/2 inch thick)
Sea salt and coarsely freshly ground black pepper
hardwood charcoalBuild a charcoal fire and rake the coals into an even layer. You must use hardwood charcoal for this. Do not use lump charcoal. When the coals are red, you’re ready to cook.
With LOTS of salt and pepper, season the steak on both sides. Place the steak directly on the embers. Cook to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.
Using tongs, lift the steak out of the fire, shaking it to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steak on a platter or plates. Let the steak rest loosely tented with aluminum foil for about five minutes.
Steve Raichlen, the host of Primal Grill, served these steaks with a pepper saute. I adapted his recipe just a bit.
Pepper Saute for Steak Topping
2 T. olive oil
1 large red pepper, sliced into strips
1 large yellow pepper, sliced into strips
4 large garlic cloves, sliced thin
1/8 c. fresh parsley, chopped
1/4 c. white wineHeat olive oil in a large skillet. Saute peppers for 2 minutes. Add garlic and cook one minute more, stirring often. Add wine and parsley and let wine reduce a bit.
Top the steaks with the peppers. We split this steak, The Hubs getting the strip and I took the filet side.
For the original recipes, click here.
I’m sure there are more recipes from Primal Grill that will inspire us.
I have never seen the show but the steak and peppers sure look tasty!
We were very skeptical about the steak. It didn’t burn (despite what the picture looks like) and was very tender. The coals gave it a slight smoky flavor.
The steak looks very juicy and those colourful peppers are even better!
The leftover peppers were excellent the next day thrown into some pasta sauce!
I wondered how it was possible to put meat on coals and not have them covered with white ash, but if you’re using the lump coal, that makes sense. I love how it crackles as it burns. I’ll bet that steak smelled absolutely fantastic as it was grilling too.
That is the only kind of charcoal we use. The original recipe said to be careful to shake off any excess ash but we didn’t need to do that.
You know, not many people seem to think about colorful peppers a side dish, I love them. You have a nice display of them here, looks very good. We are with you on the live Tv thing too. Although we don’t have any external feed and sadly can’t steam video. Netflicks delivery is a lovely thing! I wonder if they have this show, Primal Grill, available. Will check it out.
I could not live without Netflix and Amazon!
I can’t remember the last time I’ve watched TV live! We DVR everything, even sporting events. Anyway, what an interesting way to cook a steak! Fun idea — we should try it. Thanks.
You should try it! I highly recommend it, John.
I haven’t seen this show before, but your steak looks BBQ perfect! Gorgeous photos 😀
Cheers
Choc Chip Uru
Thanks, Uru. There’s lots of good info on this show.
I don’t think I’ve seen that show on in Australia. I’ll have to have a look. I couldn’t imagine putting the steak on the coals but you’ve proved it’s a winner.
Like I said, we were a bit skeptical but now we are sold on it!
I’ve not seen the show, but I’ve cooked directly on coals and it’s good stuff. I believe it was Saveur that featured a recipe for eggplants cooked directly on coals. Haven’t tried anything like that, but it sure looked interesting. — Your steak looks divine!
I remember that in Saveur and I vaguely remember trying it. Will have to ask The Hubs for sure….memories the first to go, right?
I rarely watch TV Debra live or otherwise! I do however indulge in a steak every now and again and from the looks of yours, again and again and again!!! The peppers are a perfect side! Thank you so much for sharing, Debra…
Thanks, Louise. I will keep this pepper recipe as a go-to side from now on.
Love the photo of those peppers. T-bones are my favorite steak. When we moved I had to give up my charcoal grill. It’s sitting in my good friend’s yard. I’ll have to talk him into trying this method. Happy Friday!
Just remind him to use hardwood! It would be a disaster, I think, with briquets.
If I tell my husband about Primal Grill, he’s going to fill up my DVR! 🙂 However, after seeing this little trick with the T-Bone, I’ll probably be sitting there watching it with him. Great technique and love the pepper sauce!
It is a very informative show. I enjoy it, too.
This is a super unique technique. I love the way you served it!
Thank, Chris.
I’m not sure I’d trust Bill grilling right on the coals…we get so many extra charred meats when he’s in charge :/ But your steak looks perfect…and I love the pepper topping!
Honestly, this was no-brainer easy. I thought we would have burnt steaks but the technique surprised us.