Clean Caveman Steak

The good news is that I got a new job! After being made redundant and unemployed for six months, I’m once again being useful as a Scrum Master and agile coach to a large, multi-national organisation. It’s also meant that the blog has taken a bit of a back seat whilst I settle into the new role and get to know the teams I am and will be working with. So as a final blog post for the year, we return to one of my favourite meals, steak. And a new technique called the clean caveman for making those amazing reverse steaks ribeyes even better …

The “caveman” steak method involves placing meat directly onto hot coals. I loved the crisp, seared crust results but didn’t care for the ash. So what happens if we get the steaks very close to the coals without actually touching? This is what I tried … the clean caveman steak. And it’s now our go-to steak cooking method.

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Tomapork Steaks

I’ve had tomahawk steak in the past, the classic cut of bone-on beef resembling the weapon of the American Indian people. But tomapork steaks? That was a new one on me, and came into the “gotta try this” category. Slow roasted and served with buttery potatoes and green cabbage, this make for a fantastic meal with an impressive centrepiece.

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Reverse Seared Rib-Eye Steaks

Recently we cooked a lovely 2 inch thick rib-eye steak using the reverse sear technique.  The beef was cooked evenly throughout, and the rubbed seared crust was outstanding. It was some of the best steak we have experienced, our cats confirming this assessment.

Find out how to cook this in your own home with an oven, Big Green Egg or BBQ.

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