Barbarian Beef

Name: Barbarian Beef
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 1 2 1/2-pound steak
Ingredients: 1 (2 1/2 pound) boneless top round steak, or to taste; salt to taste; 100% natural hardwood lump charcoal; 4 cloves garlic; 1 Fresno chile pepper; 2 teaspoons rosemary leaves; 1 teaspoon kosher salt; 2 tablespoons red wine vinegar; 2 tablespoons olive oil

Rating: 4.88 stars

8 Ratings
5 Reviews
6 Photos

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!

By Chef John

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Recipe Summary

prep:

10 mins

cook:

10 mins

additional:

30 mins

total:

50 mins

Servings:

Yield:

1 2 1/2-pound steak

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (2 1/2 pound) boneless top round steak, or to taste
salt to taste
100% natural hardwood lump charcoal

For the Sauce:

4 cloves garlic
1 Fresno chile pepper
2 teaspoons rosemary leaves
1 teaspoon kosher salt
2 tablespoons red wine vinegar
2 tablespoons olive oil

Directions

Step 1

Season both sides of beef generously with salt. Let sit at room temperature, flipping halfway through, for 30 minutes.

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Step 2

Burn a bed of charcoal until coals are glowing red and ashy white on the surface, rearranging coals as needed.
Step 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.
Step 4

Place garlic, chile pepper, rosemary, and kosher salt in a mortar. Crush into a paste using a pestle. Stir in vinegar and oil.
Step 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:

243 calories; protein 28.6g 57% DV; carbohydrates 0.9g; fat 13g 20% DV; cholesterol 75.7mg 25% DV; sodium 297.6mg 12% DV. Full Nutrition

Reviews (5)

Most helpful positive review

mark S

07/11/2018

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 and so on. (The "Tomahawk Steak " is an impressive beast but you'll need to know the butcher. See the video on line). Their recipes called for either Rib Eyes or Strips. And they really do cook up quite nicely . Just a few thoughts: Remind the readers NOT to use any oil, my idiot brother, a retired meat salesman, thought it was a necessity and he not only ruined his steaks, he near had the local Fire Dept over for dinner! Use a chimney starter, no fluids!!! Be sure the meat is patted dry and it cooks best when at room temp. They said to season with salt just before grilling but no pepper or other dry herbs/spices as some say it burns. I do believe a 2" cut is the most impressive and the recipes call for a quick 4 to 6 minute sear on each side and then tented in a 250 degree oven for a 15 minute or so rest. If in doubt use a thermometer. As you always say.......Enjoy! Read More

Helpful

(5)

8 Ratings

5 star values: 7
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Tyr

06/18/2018

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 sauce gave it was perfect! Read More

Helpful

(5)

mark S

07/11/2018

Helpful

(5)

fluteman

08/06/2018

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. Read More

Cruzador

06/28/2018

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! Read More

Charlee

08/12/2020

I love it! Call me Conan!!! Thank you!! Read More

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Nutritional Information

Barbarian Beef

Servings Per Recipe: 8
Calories: 242.5

% Daily Value *

protein: 57 %

carbohydrates:

dietary fiber:

sugars:

fat: 20 %

saturated fat: 21 %

cholesterol: 25 %

vitamin a iu:

niacin equivalents: 48 %

vitamin b6: 16 %

vitamin c: 2 %

folate: 2 %

calcium: 1 %

iron: 15 %

magnesium: 8 %

potassium: 8 %

sodium: 12 %

thiamin: 6 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Barbarian Beef

1 of 5

All Reviews

Tyr

06/18/2018

Helpful

(5)

mark S

07/11/2018

Helpful

(5)

fluteman

08/06/2018

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.

Cruzador

06/28/2018

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!

Charlee