For a richer flavor, consider using a more marbled cut of beef, such as ribeye or New York strip. Feel free to experiment with different sauces. Chimichurri, salsa verde, or even a classic barbecue sauce would all complement the ember-cooked beef beautifully. Ensure the charcoal is fully lit and ashed over before placing the beef on the embers to avoid excessive smoke and uneven cooking. Adjust the cooking time based on the thickness of the steak and desired level of doneness. A meat thermometer is essential for accurate results. Resting the beef is crucial for tenderness. Do not skip this step!
Barbarian Beef
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS30
Unleash your inner primal chef with this exhilarating method of cooking beef directly on hot embers. The result? A captivating fusion of smoky char and succulent tenderness, elevated by a vibrant, garlicky pepper sauce.
Ingridients
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Nutrition
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Carbohydrate1 g
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Cholesterol76 mg
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Fiber0 g
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Protein29 g
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Saturated Fat4 g
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Sodium298 mg
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Sugar0 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGenerously season both sides of the beef with salt. Allow it to rest at room temperature, flipping halfway, for 30 minutes to ensure even seasoning and optimal cooking. (30 minutes)
02
StepIgnite a generous bed of hardwood lump charcoal, allowing it to burn until the coals are glowing red and covered with a light layer of ash. Arrange the coals to create a consistent, even heat. (20 minutes)
03
StepCarefully place the beef directly onto the hot embers. Cook for approximately 4 minutes per side, flipping to ensure even searing. Continue cooking until the internal temperature reaches 120°F (49°C) for medium-rare, using a meat thermometer to monitor progress. This may take an additional 1-2 minutes per side. (8-12 minutes)
04
StepTransfer the cooked beef to a cutting board and let it rest while preparing the sauce. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (5 minutes)
05
StepIn a mortar, combine the minced garlic, chopped Fresno chile pepper, rosemary leaves, and kosher salt. Using a pestle, crush the ingredients into a coarse paste. Alternatively, finely mince the ingredients and combine in a small bowl.
06
StepStir in the red wine vinegar and olive oil to create a vibrant, flavorful sauce.
07
StepThinly slice the rested beef against the grain and spoon the garlicky pepper sauce generously over the top. Serve immediately and savor the primal flavors.
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Johathan Swaniawski
Mar 28, 2025I tried this with a ribeye steak and it was absolutely delicious! The more marbling it has, the better.
Marilie Monahanlockman
Mar 23, 2025The direct coal cooking method is a game-changer! The beef had an incredible smoky crust.
Callie Kessler
Feb 15, 2025This recipe is perfect for a summer barbecue. It's a crowd-pleaser for sure!
Vernon Thompson
Feb 1, 2025I was a bit nervous about cooking directly on the coals, but it turned out amazing! The instructions were very clear and easy to follow.
Woodrow Connelly
Jan 11, 2025The pepper sauce is the perfect complement to the richness of the beef. I'll definitely be making this again!