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Caveman Grilled New York Strip Steaks!

January 22, 2016 • 0 comments

Caveman Grilled New York Strip Steaks!
Before modern grills and in the days of the cowboy and pioneer folks simply made do with less, so they threw their cuts of meat directly on the hot embers to cook them. Once you have tried this method, it will be hard to go back to your previous ways of grilling, since this imparts a flavor that you won't soon forget!
  • Prep Time:
  • Cook Time:
  • Servings: 2


  • (2 pkg) NY Strip Steak
  • (4 - 8 tbs) Olio Beato Olive Oil - 25oz
  • (To taste) Bourbon Smoked Sea Salt
  • (To taste) Bourbon Smoked Pepper


Equipment Used:

1 - Weber Kettle Grill

1/3 bag of Mesquite Wood Chunks or Wood of your choice (Oak and Mesquite my preferred)

1 - Long Handled Tongs


Step 1 - Season your steaks with olive oil, salt and pepper

Step 2 - Build your fire and allow it to burn down to hot glowing embers

Step 3 - Place the steaks directly on the coals.  See guide below for cook times and temperatures

Step 4 - Slice and Serve!!!

Cook Times and Temperatures

These are suggestions on cook times, so use an instant read thermometer for a more accurate way to check for doneness.

2 - 2.5 Minutes - Rare (130 to 135 degrees internal)

3 - 3.5 Minutes - Medium Rare (140 to 145 degrees internal)

4 - 4.5 minutes - Medium (155 to 160 degrees internal)

Pit Master's Tip: Only use real wood or natural lump hardwood charcoal for this method.  Do not use charcoal briquettes or lighter fluid.