Caveman Steak!

fire meet caveman style of cooking you come to the right place [Music] hey thank y'all for stopping by the wagon again it's a beautiful day out here it is it's a tad breezy at one time today is what we called a skirt alert is over 50 miles an hour you better put a rock in your pocket and you get blowed away today now everybody have to take a lunchbox to work I've always heard them people we're allowed to put this in my lunch buckhead you put that in my lunchbox I used to total lunchbox on occasion but today I have improved my game and stepped up my lunchbox I've cooked a lot of stuff and y'all have seen me cook a lot of steaks on a YouTube video so let's open up this lunch box it's sort of like the chopped basket no I mean you didn't ever know what we might have in here I'm liking it already cuz look first thing out of the bottle did you know that hatch green chile made a wine who folks let me tell you it goes well with everything horse radish now we've got some other ingredients here that are really near and dear to my heart which is butter and a little bit of garlic what this ain't meat that's that's cow food that's corn on the cob beagle I don't think nobody put any meat in our lunchbox bail peppers feel it now folks there's what I was looking for Certified Angus beef 14 ounce ribeye now we're talking how we gonna do this caveman style so let's get to it before we get to this we got a little prep work we got to do first of all we're gonna season a little meat they all have seen me for years tell you take your little lime juice and put on there hey if it's a good Certified Angus beef meat you got to have that tenderizer sure I use it a lot of times I'll put lime on it but not today first of all we got a dish pan here full of water we need to soak this corn a minute some of this good original Red River Ranch seasoning seasoned well rub it in good on both sides all over makes or the sides everybody gets some of it one other tip I'm gonna give you don't happen often but when the wind blowing 20 mile out of the North sometimes you got a season from over here so what are we gonna do next let's go dig a hole well let me tell you what we're going to do we're going to take this old square pointed shovel and we're going to dig a hole one shovel wide two shovels long and one shovel deep you understand all that now that's measuring like this right here two of these long one of these deep and which is one of these wide don't fill it full of hard wood lump Mesquite we're gonna let it burn down and we're gonna let the fun begin well you can see we done got our corn on there that was soaked we've rolled it around twice put two peppers on there in fact we'll check them one clam just right here quick we want to see I'm getting good and blistered to get good and soft we're gonna fan the fire what does that do it is getting our cooking area ready to go to where there ain't no a whole lot of ash here goes a really high dollar piece of meat two of them throwing them in the fire now I'm just gonna place them right there and right there this is a hardwood lump mesquite so it's gonna burn pretty much just like an old mesquite tree so I'm gonna let them go about three minutes probably on one side and then we'll check them well according to my good friend Marty Webb over here with a stopwatch hello Marty Webb Marty Webb says it's been about three minutes so I need to look see what this the coals is doing in the fire so let's just have a little gander just to see what's happening well like that cover and what coals is there will brush right off there you won't never taste them but you can see how that charged and caramelize is and get everything good flavor so we'll probably let them go probably a two to three minutes on this other side and we'll check them well folks we need to check these peppers we can see we're getting some good char on them that's what I'm after whoa check this corn they let fill here you can peel one of them back just a little and see if that's soft and it is so what I take these little rascals off set them right here in this Dutch oven to stay we let them peppers go a little longer about three and a half on this side depending on how hot your coals are but I'm gonna tell you right now that rascal will be rare when we cut it and that's the way I want it we're gonna let him rest right there and you can see if there's any ash on there it'll fall right off so let's let them sit well that's happening what we got to do we've got to get this sauce ready to go on it so we got sixty spoons of butter here a little garlic now if you've got a way to mince your own hey I'm all for it but I'm gonna use about that much how much is that I'd say about a half a tablespoon oh I really like garlic and it helps me feel better so I'm gonna put two in there which makes a whole tablespoon prepared horseradish how much half a tablespoon let's get our filled skillet in here right on them cold and we're gonna let stuff go to this hair butter and garlic and horseradish has got to go and really well you don't want to burn that butter but I do want everything to brown just a little we're gonna go ahead and put a little splash of wine in there hatch green chile we're about 1/4 of a cup stir it once or twice make sure everybody's got some of that love back in goes the beef and we're gonna let her cook for about two minutes on each side folks been about two minutes it has I want to turn this side over and let him go about a minute here to get some of that flavor on that side just cause I like y'all I'm gonna give him one more little splash the monkey said when he got his tail in the lawnmower it ain't gonna be long now we go eat it's time and just like any good steak you cook any time we got to let this rest we look at this corn you know what corn has husk with it and all them little fine little silks but when you cook it like this ain't in the way I promise I like to set one right here take this little dab of butter smear it right across here get me a little bit of this pepper slice him out here I'm gonna leave that char on him I promise you it always turns out when you have food people show up beak sorry buddy but looks like there's not going to be enough for me and you to go around here so we're gonna season up this corner start with an appetizer we do mr. Webb and thank you so much for letting us come down here my friend ain't you bill so while y'all are knowing on that corn let's take that ultimate test in here to see what's happening look at are y'all ready for the big reveal looky there just what I'm after that's what I would call about nearly rare to medium rare and it cuts like butter mr. Webb me and you have cooked a lot of steak together my friend very good you're running that fingers ain't you you get the carmelization that the fire brings on one it's gonna charge some it's gonna sear the other so you have a little mixture there is what I call the right kind of steak folks we're not gonna overcook him what I always told you he done died once we gonna kill him twice that's what a good better coach will do for you I'm gonna tell you right now ain't never done this over kids ain't gonna so I can't tell you how long it might take I have done it over hardwood lump musky and regular mesquite wood just always check that fire same as a Dutch oven if you can hold your hand over for more than five seconds it ain't cooking we put this sauce together soak the corn before we started number folks when we started this three minutes on each side of that steak then we took it off put our sauce together while the steak was sitting over there handy put it back in our sauce we'll cook it that way we get that flavor incorporated there we'll give it a little more splash of wine right there at the last things turned out just right is this fancy now this ain't fancy this is what you call cooking like a caveman did cowboy style so hope you had a good time hope you learned something we appreciate you taking time to watch our videos god bless you each and every one hit that subscribe button see you down the trail because I'm tend to eat we had a last night and I thought he was gone but Frankie just kept barking it - wagging and barking into wagon the is enough inside the wagon and it's gonna get western here in a minute [Music]

Channel: Cowboy Kent Rollins

Views: 3,142,906

Rating: 4.884223 out of 5

Keywords: cast iron, steak, beef, griling, certified angus beef, cowboy cooking, cowboy, outdoor cooking, cowboy recipe, steak recipe, chuck wagon, camp cooking, ranch life, food network, chopped grill masters, how to grill steak, steak grilling, Red Dead Redemption food, RDR2, horseradish sauce for steak, best steak ever, roasted corn, cooking with wine, caveman steak

Id: ImVV8sA7fFI

Length: 10min 14sec (614 seconds)

Published: Thu Apr 05 2018

Reddit Comments

[u/JeffSampson22]

the aw-shucks style with a $200 Yeti cooler, Checks out.

[u/euxneks]

Man this guy is super likeable.

[u/BC_Hawke]

Wow, ended up watching the whole thing! (And now I'm hungry as hell)

[u/RwerdnA]

That guy's hands are fireproof

[u/schwerbherb]

What about this is artisan?

[u/yeahdef]

dalton wilcox! digging a hole! /r/comedybangbang

[u/Slot_Back]

Cowboy Kent Rollins is the fucking man. Love his videos.

[u/SrsSteel]

Waiting for a steak sale rn

[u/Radagastroenterology]

I don't like having to clean a grill when i cath!