Barbarian Beef

Rating: 4.88 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Read the full recipe after the video.
2 more images

Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
30 mins
total:
50 mins
Servings:
8
Yield:
1 2 1/2-pound steak
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the Sauce:

Directions

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

    Advertisement

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

  • 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.

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

  • 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; carbohydrates 0.9g; fat 13g; cholesterol 75.7mg; sodium 297.6mg. Full Nutrition
Advertisement

Reviews (9)

Read More Reviews

Most helpful positive review

mark S
Rating: 5 stars
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 Most Positive Least Positive Newest
Tyr
Rating: 5 stars
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
Rating: 5 stars
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)
fluteman
Rating: 5 stars
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
Helpful
(1)
Advertisement
Cruzador
Rating: 4 stars
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
Rating: 5 stars
08/12/2020
I love it! Call me Conan!!! Thank you!! Read More
© Copyright 2022 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/25/2022