I’ve always been intrigued by a caveman style cook, and I finally gave it a shot! It was an incredible way to quickly sear after smoking the steak over wood fire!

Whenever I smoke a steak, I always start by dry brining. I used a beautiful tomahawk from @snakeriverfarms and dry brined it by seasoning generously with salt on all sides then placing it on a cooling rack and in the fridge over night. The salt will season the meat throughout, which helps a ton with large cuts!

Let the steak sit uncovered on the cooling rack for 12-18 hours, then preheat your smoker to 225F to prepare it for the steak! When you remove the dry brined steak from the fridge, you can add any additional seasoning preferred at this stage, I’m actually sticking with just salt to avoid burning the seasoning on the charcoal. Make sure not to add more salt before cooking if you dry brine!

Place the steak on the smoker and let it do it’s thing! Then will vary, this was at 120F close to an hour in.

Once the steak hits an internal temp of 120F, pull it off and let it rest for a few minutes while you heat up some additional coals.

When the coals are ready, make sure they are spread evenly throughout, and pat the steak dry with a paper towel before placing directly on the coals. Be careful and use heat resistant gloves for this step!

Keep flipping every 20-30 seconds as needed to ensure nothing burns and you get an even cook! After 3 minutes or so, we should be all set to bring it inside to rest, carve it up, and enjoy!

Cutting board and knife - @dalstrong
Steak - @snakeriverfarms
Grill - @burchbarrel
Charcoal - @burchbarrel

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