Steven Raichlen's Barbecue! Bible


Caveman T-Bones with Bell Pepper Hash

By Steven Raichlen


  • Yield: Serves 2 and can be multiplied as desired
  • Method: Grilling in the embers
  • Equipment: a 10-inch cast iron skillet
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  • 2 T-bone steaks (each 12 to 16 ounces and 1 1/4 to 1 1/2 inches thick)
  • Coarse salt (kosher or sea) and coarsely cracked black peppercorns

For the bell pepper hash:

  • 1/4 cup extra virgin olive oil
  • 1 red bell pepper, stemmed, seeded, and sliced into strips (1/4 inch by 2 inches)
  • 1 yellow bell pepper, stemmed, seeded, and sliced into strips (1/4 inch by 2 inches)
  • 4 cloves garlic, thinly sliced
  • 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped

Step 1: Build a charcoal fire and rake the coals into an even layer. (Leave the front third of your grill coal-free.) When the coals glow orange, fan them with a newspaper to blow off any loose ash.

Step 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, about 4 minutes per side for medium-rare, turning with tongs. Move the steaks after 2 minutes on each side so they cook evenly.

Step 3: Using tongs, lift the steaks out of the fire, shaking each to dislodge any clinging embers. Using a basting brush, brush off any loose ash and arrange the steaks on a platter or plates. Let the steaks rest, loosely tented with aluminum foil, while you make the hash.

Step 4: Make the pepper pan-roast: 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 hot, add the peppers, garlic, and parsley. Cook over high heat until the peppers and garlic begin to brown, 2 minutes. Immediately pour over the steaks and serve at once.