• 1 ribeye steak, 4-6 cm thick
• Coarse sea salt
• Freshly ground black pepper (preferably only after cooking)
• Hard charcoal or a mix of charcoal and wood

Optional:

• Butter
• Garlic
• Rosemary

For caveman style, you do not use a grate. The meat goes directly onto the glowing coals. Preferably use:

• Hard charcoal (for example oak or quebracho)
• Optionally some glowing wood for extra smoke
• Make a large, even bed of coals. You want a very hot surface:

• Coal surface: approximately 250 - 300°C
• Hand test 10 cm above the coals:

1-2 seconds: perfectly hot for caveman style
3-4 seconds: hot, but less aggressive
5 seconds or longer: too cool

Wait until the coals are mostly gray with a red glow underneath.

Once the first crust has formed, move the ribeye to a slightly cooler spot or indirect heat to finish cooking slowly.
Use a BBQ thermometer.

Measure:

• From the side
• In the thickest part
• Do not touch bone or large pieces of fat

Ribeye core temperatures

Rare

• Remove from the coals: 45-47°C
• After resting: 48-50°C

Medium rare (recommended)

• Remove from the coals: 50-52°C
• After resting: 53-55°C

For a perfect caveman ribeye:

• Remove from the heat at 52°C.
• Let it rest for 8-10 minutes.
• Final temperature approximately 54°C.

Slice the ribeye:
across the grain
Into nice slices

Finish with, if desired:
freshly ground black pepper
coarse sea salt
a small knob of butter