Caveman Steak

BY Kent Rollins and Shannon Rollins TIMEJuly 3, 2020 PRINT

Caveman Steak

We’ve had more than one million views of this on our YouTube channel, because it’s such a great way to cook a steak. Instead of using the grill, we dig a hole in the ground and build a fire in it. We cook the steak directly on those coals, which gives a better sear to the meat and locks in moisture and flavor. We finish that all in a horseradish and white wine sauce for a little extra bite of flavor. Since you’ve got the fire hot, go ahead and add corn and a bell pepper to serve alongside the steak.

Epoch Times Photo
Kent Rollins starts these steaks directly on the coals, which gives a better sear to the meat and locks in moisture and flavor. (Photo by Shannon Rollins)

Makes 2 servings

Prep Time: 30 minutes

Total Time: 45 minutes

  • 2 ears sweet corn, in the husks
  • Juice of 1 lime
  • 2 (14-ounce) rib eye steaks
  • Salt and black pepper
  • 1 bell pepper (green, red, yellow, or orange)
  • 3/4 stick butter
  • 1 tablespoon minced garlic
  • 1/2 tablespoon prepared horseradish
  • 1/4 cup white wine, plus more if desired (we like Hatch Green Chile Wine)

Dig a hole in the ground about 2 feet long x 10 inches wide x 10 inches deep. Fill the hole with hardwood or hardwood lump charcoal. Light the coals and let them burn down until they are nearly all white. Be sure to fan the coals well before cooking, which will remove any loose ash.

Meanwhile, in a large bowl, cover the corn with water. Let soak for 20 minutes.

Generously rub lime juice on one side of the steaks. Season with salt and pepper to taste and rub in well. Flip over and repeat on the other side. Cover and let sit for about 15 minutes.

Set the corn, bell pepper, and steaks directly on the coals. Cook the vegetables, turning occasionally, until the pepper is charred and the corn softens, 8–10 minutes for the corn and 4–5 minutes for the pepper. Cook the steaks for about 3 minutes per side. Remove from the heat and keep warm.

Meanwhile, place the butter, garlic, and horseradish in a large cast-iron skillet. Set on the coals and cook, stirring frequently, until the butter has melted and just slightly browned. Stir in the white wine. Place the steaks in the skillet and cook for 1–2 minutes per side. For more flavor, you can add a splash more of the wine while cooking, if desired.

Let the steaks rest for a few minutes before cutting. Drizzle the wine sauce over the steaks and serve immediately, with the corn and bell pepper.


Fanning the coals before cooking will remove most of the ash. However, if a little still clings to the steaks, simply brush it off and serve. 

Recipe excerpted from “Faith, Family, & the Feast: Recipes to Feed Your Crew from the Grill, Garden, and Iron Skillet” copyright 2020 by Kent and Shannon Rollins. Photography copyright 2020 by Shannon Rollins. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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