Caveman steak XXL from Angus ox
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 8 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Fire plate with grill grate attachment
Ingredients
• 1 matured Angus leg steak
Ox, 4 cm thick, well marbled,
approx. 3 kg
• 1 bouquet of rosemary herbs
and oregano
• 1 round beech plank with approx. 40 cm
Diameter or a carving board
• 3 handfuls of coarse salt
• roasted pepper
• Juice of 1 lime
• Soy sauce
• Ginger
• Sesame oil
• 3 tablespoons of best olive oil,
flavored with basil
• Parmesan, freshly grated
• Balsamic vinegar
• 2 tbsp habanero oil
• Sea salt
• 1 onion, halved and the
Cutting surfaces coated with oil
preparation
➊ Preheat the fire plate with the grill grate attachment until a nice glow is formed, alternatively use a fire pit with a grill grate and plate. Grill wood from fruit trees, alder or beech are ideal for this.
Rub the hot grill with the oiled onion. If it sizzles loudly, it is heated up properly.
➋ Grill the steak on both sides on the grill grate directly over the embers until it has a nice branding. Spread the herbs around the edge of the fire or grill plate over low heat, sprinkle a handful of salt over it and place the leg steak on top. Season the steak generously with coarse sea salt, cover with glowing pieces of wood and cook for around 8 minutes until the core temperature reaches 48 °C.
➌ Heat the beech plank briefly over the embers and sterilize it at the same time. Lift the steak with a pair of tongs and tap it well so that the salt and embers fall off the meat. The caveman steak is then placed on the warm beech plank for a short rest period of a few minutes until it has reached a core temperature of 54 °C. The heat and juice in the steak can now distribute evenly. When carving, remember that the leg steak contains various parts such as the boiled fillet, the rump, the nut, the shell and also a marrow bone.
➍ Remove the tendons from each tasty piece, carve it separately and quickly reassemble it on the plank around the marrow bone. The menu now goes from pure meat enjoyment to a spicy note: with a touch of crispy salt flakes and roasted pepper; exotic with lime juice, ginger, sesame oil and soy sauce; in 'carpaccio style' with basil oil, parmesan and balsamic vinegar; or really spicy with habanero oil. Anything that tastes good is allowed!
Leo's TIP: "For this preparation, we recommend lean cuts of meat such as a steak from the leg to avoid the unpopular fat fire. For a change, our 'caveman steak' is covered with salt and embers - and of course it's also about the show and playing with fire!"
R ecipe by Leo Gradl
In 2012, after successful years of working full-throttle in top Austrian gastronomy, Leo Gradl moved from the stove to the grill. What was intended as a personal break and a source of ideas has developed into an innovative grill and barbecue academy and a grill club. Here, the self-confessed gourmet puts his culinary ideas into practice and is happy to share them with anyone who is interested. www.leos-grillschule.at
Recipe from FIRE&FOOD issue 01/2022