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Caveman T-bones with hellfire hot sauce

Serves 4 Servings
Serves 4 Servings


For the steak
  • 4 t-bone steaks (10 to 12 ounces each), cut about 1 1/2 inch thick
    For the hellfire hot sauce
    • 4 t-bone steaks (10 to 12 ounces each), cut about 1 1/2 inch thick
    • 1/2 cup extra-virgin olive oil
    • 6 cup jalapeño peppers, thinly sliced crosswise
    • 6 clove garlic, thinly sliced
    • 1/2 cup fresh cilantro leaves, coarsely chopped


    Baking Directions:


    Grill the steaks: Build a charcoal fire and rake the coals into an even layer.

    When the coals glow orange, fan them with a newspaper or hair dryer to blow off any loose ash.

    2. Generously, and I mean generously, season the steaks on both sides with salt and cracked pepper.

    Place the steaks directly on the embers about 2 inches apart.

    Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.

    3. Using tongs, lift the steaks out of the fire, shaking each to dislodge any embers.

    Using a basting brush, brush off any loose ash and arrange the steaks on a platter.

    Let the steaks rest, loosely tented with aluminum foil, while you make the sauce.

    4. Make the hellfire hot sauce: Heat the olive oil in a cast-iron skillet directly on the embers, on the side burner of a gas grill, or on the stove.

    When the oil is screaming hot, add the jalapeños, garlic, and cilantro.

    Cook over high heat until the sauce is aromatic and the garlic is lightly browned, about 2 minutes.

    Immediately pour the sauce over the steaks and serve at once.

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