The Man Behind the Caveman Steak

Top Secret Recipe Card Caveman Steak 1x Seasoned with Sale and Black Pepper Whole Better 100g Steak Sauce 100g Natural Beef Jus 100g Fluer de Sel 5g Extra Virgin Olive Oil 20g Herb Compound Butter 50g Beer Battered Onion Rings 200g Remove the steak from the refrigerator and pat dry with a paper towel and bring to room temperature. Season the meat with a generous amount to cooking salt and freshly cracked black pepper, and place on a hot wood fired or barbeque grill. Char the meat without touching the steak, then you can flip it over and do the same char on the other side. Once both sides have charred nicely, douse the meat in some of the melted butter and move the steak to a cooler section of the grill to enable the meat to slowly cook through without burning the outside of the steak too much. Whilst cooking constantly douse with more melted butter and rotate and turn over the steak to ensure it cooks evenly. Once cooked to rare, remove the steak onto a wire rack and allow to rest for 10 minutes – this allows the proteins in the meat to relax and makes for a more tender steak. Once rested, place the steak back onto the grill and cook until at the desired state and then again rest for a few minutes before serving. In the meantime, cook the onion rings in hot oil until crisp, serve the steak sauce & beef jus in sauce boats, arrange the steak on a platter, finish with the fleure de sel and extra virgin olive oil and garnish with the herb butter and onion rings.]]>


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