Caveman T-Bones with Bell Pepper HashSteven Raichlen
Caveman T-Bones with Bell Pepper Hash
- Yield: Serves 2 and can be multiplied as desired
- Method: Grilling in the embers
- Equipment: a 10-inch cast iron skillet
- 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.