Open Fire Caveman Ribeye
Caveman Style Ribeye is cooked directly on the fire. We use hardwood charcoal to provide the perfect amount of heat to enhance the crust and flavor of the meat. The seasoning combo is insane as we marinate the meat using our award-winning Smokin’ Sweetness, then cover it in our Midnight Rub to set off the insanely delicious melding of flavors.
This is our recipe, complete with the flavors we love, tools we use & tricks for the perfect live fire meal!
Prep Time: 30 - 60 minutes
Cook Time: 30-40 Minutes (depending on internal temperature and resting time of the meat)
Time to let Meat Rest: 10 Minutes
Time until the meat disappears: Unknown, but if you have hungry kids, serve yourself first!
- 2-4x Ribeyes (preferably 2 inches thick)
- Seasoning: Hook's Double Hook Combo with Smokin' Sweetness & Midnight (1:1 blend), H-Town All Purpose Rub &/or Tacos Everyday Rub
- Balsamic Vinegar
- 2-4 Limes (halved)
- White Onion (Halved)
- Whole Bell Peppers
- Whole Cowhorn Peppers, Jalapeños, Serranos or Hatch Chile
- 2-4 Shucked Ears of Corn (silk and husk removed)
- Stick of Butter
- Campfire Space, Fire Pit, Kettle Grill or Offset Smoker Fire Box
- Hardwood Charcoal
- 2 Small Wood Logs (oak, apple, cherry, peach or pecan)
- Large Zip Top Bag
- Aluminum Foil (long enough to completely wrap the corn)
- Baking Sheet for prep and resting the meat.
- Cutting Board
- Sharp Chef’s Knife
- Sharp Utility Knife
- Thermoworks Thermapen ONE or another instant read digital thermometer
Seasoning & Fire Starting
1. Marinate ribeyes in balsamic vinegar & Hook’s Smokin Sweetness inside of a zip top bag for 1 hour.
2. Remove from marinade to rack & season heavily with Hook’s Midnight Rub. Rest for 30 minutes.
3. While the meat rests, start up a chimney of hardwood charcoal and when white ash forms, pour onto a bed of unlit coals. Using tongs or fire poker, spread coals around evenly to ignite unlit coals.
Meat & Veg on the Fire
4. Take two ears of corn and season them with H-Town AP & a few pats of butter then wrap in heavy duty aluminum foil. Place on top of two logs over the edge of the coals. Cook for 20 minutes, flipping halfway through.
Pro Tip: the logs act as “grill grates” that keep the corn from burning.
5. Remove corn to the fire’s edge to keep warm.
6. Place your peppers, onions and halved lime on the coals, season with Hook’s Tacos Everyday/H-Town/or kosher salt to your desired level of char (3-6 minutes). Then remove to a pan.
7. Place seasoned ribeyes on the coals.
Meat Cookin’ on the Fire
8. Place your seasoned steaks directly onto the coals and cook for 4-5 minutes.
9. Flip and cook for another 4-5 minutes. Check for doneness in the thickest part of the ribeye (center) using an instant read thermometer like the Thermapen from Thermoworks.
**Pro Tip: For Medium Rare shoot for 115 degrees and for Medium shoot for 120 as the steaks will rise in temperature while resting 5-10 degrees (in the next step).
10. Rest steak for 10 minutes.
11. After allowing the meat to rest, serve with corn, onions, peppers & lime then enjoy!