Caveman Style Beef Recipe on the kamado: direct cooking on embers
Brutal, spectacular and intensely flavourful, Caveman Style cooking on the kamado reveals the full power of beef. A minimalist and authentic recipe, designed for lovers of meat and strong sensations.
Ingredients:
Here, everything depends on the quality of the meat and mastery of the fire. No need for frills: the kamado and the coals do all the work.
- 1 thick rib of beef (1 to 1.2 kg minimum)
- Coarse salt
- Freshly ground black pepper
The Caveman Style does not tolerate approximation. Glowing red coals, without flames, and a beautifully thick piece of meat are essential to achieve an intense crust without overcooking the centre.
Preparation: the Caveman spirit
Step 1: Prepare the beef
Generously season the rib of beef with salt on all sides. The pepper will be added after cooking to avoid any bitterness.
Step 2: Prepare the coals
Light the kamado and quickly bring the temperature up to 300 °C. Open the dome and allow the coals to become red hot, without the grill or deflector.
Mastering kamado cooking
The success of Caveman Style beef relies on direct and very rapid cooking over embers, at 300°C, without a grill or deflector. Glowing embers, without flames, allow you to achieve a caramelised crust while keeping a tender and juicy centre.
To make this recipe, you will need:
Step 3: Direct cooking on embers
Place the rib of beef directly on the embers, with nothing in between.
Allow to cook for about 2 minutes per side. A black, caramelised crust will naturally form: this is normal and desirable.
Step 4: Essential resting
Remove the meat and let it rest for 5 to 10 minutes, simply placed on a board.
This resting period allows the juices to redistribute and ensures a tender and juicy centre.
A short, precise and confident cook: this is the very essence of Caveman Style on the kamado.
Serving and tasting: back to basics
Pepper the meat just before serving, carve it generously and enjoy immediately.
- Fleur de sel or salted butter to finish
- Roast potatoes, grilled vegetables or green salad
- Full-bodied red wine or craft beer
No sauce here: the meat speaks for itself.
Tips and variations to surprise and delight
Keen to go further? The kamado invites experimentation
- Play with the finishing touches: after resting, add an aromatic flourish such as smoked butter, herb butter or a pinch of fleur de sel to elevate the meat.
- Explore seasonings: vary the pleasures with cracked black pepper, Espelette pepper or a barbecue spice blend applied after cooking.
- Pair with your drink: to complement this primal style of cooking, opt for a full-bodied red wine, a craft beer or even a whisky for enthusiasts.
Do not limit the recipe to rib of beef: other thick and matured cuts are also perfectly suited to Caveman Style cooking on the kamado, allowing you to explore every facet of this extreme method.
Why choose Caveman Style beef on the kamado?
This primitive method highlights the very essence of the kamado:
- Ultra-fast searing and extreme caramelisation
- Tender and juicy centre
- Smoky and authentic flavours
- A spectacular visual and gustatory experience
Gone are the days of tame and predictable cooking. Make way for a raw, instinctive and controlled approach.
Conclusion
Caveman Style beef on the kamado is much more than a recipe: it is a declaration of love to fire and meat. Simple, radical and unforgettable, this direct cooking on embers offers an extraordinary tasting experience, perfect for rediscovering the full power of the kamado.
