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Barbarian Beef

Rated as 4.8 out of 5 Stars

"If you've ever wanted to channel your inner barbarian and cook a large hunk of meat right on the coals, no grill, then this the recipe for you. The flavor of this beef lands somewhere between grilled and smoked, and I've got a great garlicky, acidic pepper sauce to go with it. Try this recipe with a more expensive cut of meat plus any sauce of choice, from chimichurri to barbeque. You can't go wrong!"
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50 m servings 242
Original recipe yields 8 servings (1 2 1/2-pound steak)


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  1. Season both sides of beef generously with salt. Let sit at room temperature, flipping halfway through, for 30 minutes.
  2. Burn a bed of charcoal until coals are glowing red and ashy white on the surface, rearranging coals as needed.
  3. Place the beef right on top of the coals. Cook, flipping over halfway, about 4 minutes per side. Continue cooking until the internal temperature of the meat reaches 120 degrees F (49 degrees C) for medium-rare, 1 to 2 minutes more per side. Transfer beef to a plate. Let rest while making the sauce.
  4. Place garlic, chile pepper, rosemary, and kosher salt in a mortar. Crush into a paste using a pestle. Stir in vinegar and oil.
  5. Slice beef thinly and spoon the sauce on top.


  • Chef's Notes:
  • I used top round for this, and if you're just going to slice it thin, and make sandwiches it's fine, but now that I have a little experience, I'd like to try it with a more tender cut. No matter what you use, you'll want to take it off a few degrees under whatever your regular internal temp target is, since it definitely continues to cook after you take it off the coals.
  • Use any fresh hot pepper you like.

Nutrition Facts

Per Serving: 242 calories; 13 0.9 28.6 76 298 Full nutrition

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Hello Chef, Searching the net some years ago I came across a "new" recipe for grilling Steak. Yep....just like what you're doing. Other names were Eisenhour Steak, Dirty Steak, Caveman Steak ...

Didn't have a mortar/pestle, so I used a garlic press instead. Also, I didn't put it directly on top of the coals, but it still turned out great--everyone loved it, and the intense flavor the sa...

I didn’t have access to charcoal so I built a regular campfire with jack Pine. I let it burn down to the coals and followed the recipe and it turned out amazing.

10 minutes on each side was a bit too much. Made pulling at 120 problematic. Tougher cut like top round could benefit from overnight marinade. Cut it london broil-style. Dinner guests loved it!