🔥 CAVEMAN STYLE🔥TOMAHAWK RIBEYE STEAK!! I AM A BELIEVER!!!

I was inspired by ‪@CptnRon302‬ and his reverse seared caveman style steak! I have never tried this method before, so I had to do it!
Only thing we did different is a traditional sear at the beginning and then finished low and slow. All cooked on the ‪@GrillwithWeber‬ Kettle with ‪@JealousDevil‬ charcoal!!
Such a fun way to cook a tomahawk steak!!
What's Cooking' With Captain Ron
CAVEMAN Reversed Sear Aussie Wagyu Tomahawk Ribeye-You WON'T believe How I Finished It!!!
• CAVEMAN Steak Reverse ...
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[@motokidcam1202]

Seeing it up in flames had to be hard to watch. Butter!

[@RaceviceSmokehouse]

It was, but I was trusting the process!

[@waltzb7548]

HOLY COW! YABADABADOO!! Great video as always. Thanks!

[@RaceviceSmokehouse]

Hahaha!!! Thank you my friend!! Cheers!!

[@mosicnflowmuasyaj9748]

I prefer just adding salt first because black pepper Burns

[@RaceviceSmokehouse]

When do you add pepper? After the cook? Is the fresh pepper overpowering?

[@GorillaJoesBBQ]

It's hard to beat a giant tomahawk when it comes to steak. I may have to try this caveman style! Great cook!

[@RaceviceSmokehouse]

It’s so fun, different and tasty. I recommend it. The fire gets pretty hot when cooking this way! Lol

[@jameshuston4622]

Having tomahawk tomorrow

[@RaceviceSmokehouse]

They’re soooo good!! Nothing beats a great ribeye!

[@seanhay2601]

I would have been worried about ruining the meat, too. Looked great though. Thanks for sharing!

[@RaceviceSmokehouse]

There has to be some sort of reaction where the meat temp cools the temp of the coals it’s touching. Because it doesn’t burn as when there’s a tiny space in between, like on a Weber when cooking directly over coals. Pretty interesting.

[@stephenplaysthedrums9440]

Looks awesome

[@RaceviceSmokehouse]

So good!!

[@zetareticulan321]

Can you cook chicken wings directly on the coals like this?

[@RaceviceSmokehouse]

I wouldn’t. I’m guessing that they would actually burn up fast since they’re small pieces of meat. I’ve definitely cooked wings directly over the flame but not on the coals themselves. I also think the skin would stick to the coals and just be a bad situation.

[@lifewithcharlesandleah]

How do you avoid the steak tasting like charcoal?

[@RaceviceSmokehouse]

I always thought the same way. Part of it is to make sure you’re using lump coals. If you use briquettes then they will be ashy and taste like the coals. I’m not sure the scientific reasoning behind it, but I believe the steak cools down the coals enough the acts as a high temp sear with no ash. The flavor was phenomenal. Just make sure to keep your timing tight so you don’t overcook it.