Today we are doing a classic: steak on the coals, also known as dirty steak or caveman steak, with some lobster tails on the side. This recipe is part 4 of my series highlighting unique ways to cook steak over fire and if they are worth it.
Normally, for this style of recipe, you would cook a thinner kind of steak. However, I wanted to cook some massive ribeyes right on the hardwood lump charcoals (make sure to use real wood like lump charcoal for this cook). Each steak had an amazing crust, and the lobster tails were great too. Close your charcoal grill, because all we need today is a bed of hot coals!
Other recipes in this Steak Series
Why You’ll Love Steaks on the Coals
Fire cooking is such a traditional cooking method to achieve your perfect steak. If you love grilling steak, then you’ll love this fun twist on the activity.
Getting into the great outdoors and lighting an open fire (responsible of course, don’t make Smokey the Bear mad) is a simple yet delicious style of cooking that will act as a time machine and bring back your love for outdoor cooking.
It’s also a great way to spice up grilling season and enjoy food the way our ancestors did.
Ingredients for Steak on the Coals
To cook this delicious steak, you’ll only need 15 minutes of prep to serve 4 people. Now keep in mind, the steak can take a long time to cook over the coals when compared to cooking steak on a grill. Mine took 40 minutes, but the timing can vary. Make sure to check with an instant-read thermometer as your steak cooks to ensure they reach a perfect medium-rare temperature.
To start your own charcoal barbecue, you’ll need 2 bone-in ribeye steaks (the thickness of your steak is up to you), as well as some kosher salt and garlic powder for the outside of the steak.
You’ll also need 2-3 lobster tails, seafood seasoning, and a little oil.
Finish it off with making some homemade lemon chive butter out of clarified butter, minced garlic, chopped chives, and lemon juice.
For more delicious recipes cooked directly over the coals, check out my Braided Skirt Steak, Lomo Al Trapo, Dirty Skirt Steak Tacos and Coal Roasted Oysters.
How to Cook Steaks on the Coals
The Prep
*NOTE BEFORE COOKING*: Make sure to use real wood or lump charcoal for this recipe. Briquettes and lighter fluid are NOT recommended!
Preheat your lump charcoal or wood to high heat (around 400F) for direct cooking.
Season your steaks with cooking oil, kosher salt, and garlic powder. Next, slice your lobster tails down the back and open up. Lather each piece of meat with oil and season with seafood seasoning. Set everything to the side.
The Cook
Once the coals are white hot, blow off any loose ash and lay the tomahawk steaks down. Sear both sides for only 1-2 minutes until they start to develop a nice crust. Once they have a good sear, pull the steaks off and spritz the coals with a little water to lower the temperature to a medium heat (about 325F).
Lay steaks back down. Let the steak cook over this lower heat, flipping & moving around on the coals every 5 minutes, for about 20 minutes until the internal temperature reads 120F for medium rare. Add a little additional seasoning to any bare spots on the surface of the steak. Once done, pull off and let your steak rest for 10 minutes.
Next, add your lobster tails to the coals and cook for 1-1.5 minutes per side. Pull off once white and no longer translucent in color.
Finally, add a cast iron skillet on the coals. Melt your clarified butter, then add your minced garlic to fry for 3-4 minutes. Add your lemon juice and chopped chives, then pull off and let it cool for a bit at room temperature.
Pour the butter over the top of the lobster and each big juicy steak.
Then slice those steaks, serve and enjoy!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Steaks on the Coals
Ingredients
Steak:
- 2 Ribeyes bone in
- 2 tbsp Kosher Salt
- 1 tbsp Garlic Powder
Lobster:
- 2-3 Lobster Tails
- 1.5 tbsp Seafood Seasoning
- Canola Oil as needed
Lemon Chive Butter:
- ½ cup Clarified Butter
- 2 tbsp Minced Garlic
- 1 tbsp Chopped Chives
- 1 medium Lemon juiced
Instructions
- Preheat your lump charcoal or wood to high heat (around 400F) for direct cooking.
- Season your steaks with oil, kosher salt and garlic powder. Next, slice your lobster tails down the back and open up. Lather with oil and season with seafood seasoning. Set everything to the side.
- Once the coals are white hot, blow off any loose ash and lay the tomahawk steaks down. Sear both sides for only 1-2 minutes until they are starting to brown. Once they are seared, pull the steaks off and spritz the coals with a little water to lower the temperature to a medium heat (about 325F). Lay the steaks back down. Cook over this lower heat, flipping & moving around on the coals every 5 minutes, for about 20 minutes until the internal temperature reads 120F for medium rare. Add a little additional seasoning to any bare spots on the steak. Once done, pull off and let rest for 10 minutes.
- Next, add your lobster tails to the coals and cook for 1-1.5 minutes per side. Pull off once white and no longer translucent in color.
- Finally, add a cast iron skillet on the coals. Melt your clarified butter, then add your minced garlic to fry for 3-4 minutes. Add your lemon juice and chopped chives, then pull off and let cool.
- Pour the butter over the top of the lobster and steaks. Pull out the steaks, slice, serve and enjoy!
