Are your friends coming over and you want to grill like never before? Then make the Caveman Ribeye on your KLAUWE, the BBQ & smoking drum! The Caveman Ribeye is grilled without a grate. Yes, you read that right. The Caveman Ribeye is grilled directly on the charcoal, giving you the ultimate BBQ flavor! How cool and awesome is that? Your friends won't believe what they see and taste! Impress Your Friends!
Ingredients
General:
- Number of people: Depending on hunger and number of guests
- Preparation time: 30 minutes
- Cooking time: 8 minutes on red-hot (preferably black-gray) coals and 4 minutes resting under aluminum foil
Ingredients
- Ribeye(s) from a good butcher
- Quality charcoal (no briquettes or supermarket scraps) because your meat will be directly on it
- Aluminum foil
Ingredients
- Sea salt
- Pepper
Instructions
Buying caveman ribeye:
The ribeye is one of the tastiest cuts of beef. It is easily recognizable by the strip of fat on the side, which imparts a delicious flavor during grilling. Buy your (thick) ribeye preferably from a good butcher. Ask the butcher to cut the ribeye into 3 to 4-centimeter-thick slices. Purchase the meat one to two days in advance to allow it to age. During aging, enzymes break down the proteins in the meat, making it more tender.
Use high-quality charcoal, such as Black Ranch Argentine charcoal. This falls into the "restaurant-grade charcoal" category, meaning large chunks of charcoal. Good charcoal burns hotter and produces less ash, which is what you want, especially for this dish. Please, no briquettes, as they burn less hot and produce much more ash!
Preparing your KLAUWE:
Preparing the Caveman Ribeye on your KLAUWE is straightforward, literally and figuratively. Ensure that you have red-hot coals (preferably gray on the outside) in the fire basket at the time of grilling. Since you are grilling the Caveman Ribeye directly on the charcoal, you can fill the entire fire basket with coals. (If the coals are gray on the bottom but not yet on top, you can manually turn them over.)
Since we will be grilling with the lid on the KLAUWE, the fire basket should be set at least on the third level from the top or lower. If you set the fire basket on the second level, the lid can close, but it will get too hot. You can skip the grill grate altogether.
Preparing the ribeye:
Before grilling, let the ribeye(s) come to room temperature, covered. Meat grilled directly from the fridge 'shocks,' causing the fibers to contract, making the meat tough – and that's the last thing we want.
Simply season the ribeye(s) with ground pepper and salt to taste on both sides. Do not salt too far in advance. Salt draws moisture from the meat, making the ribeye less brown when grilled.
Grilling the caveman ribeye:
Before grilling the ribeye Caveman Style, check the air vents of your KLAUWE. The rear vent should be completely closed, the front vent fully open, and the vent on the lid should also be open.
If you have glowing hot coals but still high flames, wait a bit longer. As the flames subside, closing the lid will extinguish them. That’s the ultimate moment!
Place the ribeyes directly on the coals, close the lid, and wait for 3 to 4 minutes. Then open the lid and turn the ribeyes. Wait and let them grill for another 3 to 4 minutes. Then, remove the ribeyes from the coals, place them on a preheated plate, and cover them with a tent of aluminum foil for about 4 minutes. (If the ribeye is properly grilled, no ash will stick to the meat.) This allows the ribeyes to rest, enhancing the flavor.
Afterward, slice the meat into thin slices from the short side, optionally adding more salt and pepper, and serve. The ultimate BBQ flavor made in a way that’s never been seen before!
Bon appétit, and don’t forget: Eat with your KLAUWE and Impress Your Friends!