Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Steak ala Cave

Posted by Caveman Cooking on January 15, 2010


I have several ways of preparing a steak. But, this is the one I do most often … by far!

INGREDIENTS

1 Steak, approximately 16 oz.
2 Tbsp. Teriyaki Sauce
2 tsp. World Spice Merchants Bar-H Beef rub

RECIPE

The first step in this recipe begins at the store. Choose a steak with good marbling, and trimmed well – just leaving a thin 1/4″ fat layer on the sides. The marbling will provide good flavor and should add to the meat’s tenderness. Trimming makes sure you aren’t wasting your money on useless fat, though you want some to remain to keep the steak juicy and tender. Also, look for a nice red to maroon color. When the meat has sat there a while it starts to go to more of a very dark burgundy color, and once it starts to turn brown don’t buy it!
NOTE: These were called T-Bone steaks at the store. But, with such big Fillet sections these could have been called Porterhouses! Plus, they were on sale … score!!

Take half the teriyaki sauce and spread evenly over one side of the steak. Take half of the rub and sprinkle evenly, as well. Turn steak over and repeat. Cover with plastic wrap and refrigerate at least 2 hours. No need to add salt as the sauce and rub already have plenty.
HINT #1: I strongly recommend the use of Trader Joe’s Island Soyaki sauce. It has flavor and seasonings that most teriyaki sauces lack. Also, if you don’t have the Bar-H Beef rub (again, highly recommended) use the World Spice Montreal Steak Spice. The store-bought brands have too much salt for my tastes, but can be used as well.

I suggest grilling your steak on a BBQ. If the weather won’t cooperate, go ahead and put that baby under the broiler for 3-5 minutes per side. When ready to cook, remove steak from the fridge and heat grill. I like to get my hood temperature to at least 450°, which should translate to a grill temp of at least 500°. Place the steaks on the grill, close lid, and immediately reduce heat by 30%. Cook for 2-3 minutes and flip steaks. Cook for another 2-3 minutes, flip again. Repeat process once more so that each side gets over the heat twice. Steak should end up with a nice pink color throughout. Served here with baked potato and Sautéed Shrooms.
HINT #2: Have some water handy to control any flame ups … I always barbeque armed with a squirt gun to protect the meat from getting burnt.

Prep Time = 5 minutes
Cook Time = 8-12 minutes
Serves 1-2

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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29 Responses to “Steak ala Cave”

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  2. Rick Perry said

    This looks great. You might consider making your own teriyaki sauce. It’s so easy. I just use soy sauce, brown sugar, garlic and ginger. If I want yakitori, I just add sake to that which would actually help tenderize the steak even further (not that those beautiful looking steaks need tenderizing!). Rick Perry http://www.scratchchef.com

  3. MaryMoh said

    Mmmm…looks delicious. Teriyaki sauce is my favourite, a great marinade for meat or fish. It goes great with salmon which I cook often. My family likes it very much, whether pan fried or baked.

  4. Janice said

    These steaks looks great! You can’t go wrong with teriyaki marinade

  5. Love the stake I always use McCormick Montreal seasoning, Next time I might try the Bar-H Beef rub, If I can find it here in Portland. Just to share check out this stake T-bone and other cuts that I baked in my Wood fired oven, it’s the best way to cook steak, the internal temperature was over 1,000 degree and it took the steak about 8 minutes and it was over done. Next time I will place it only for 6 minutes.

    http://www.ourwholesomehomes.com/2009/12/steak-in-bread-oven.html

    • Looks amazing, Dimitry. I bet the wood flavor really makes a difference! Yeah, at 1000° that puppy is going to cook quickly. World Spice Merchants is only located in Seattle … but you can order direct through their website. The link is over on the right under “Food Sites”. If you order the Bar-H, order some of their Montreal Steak Spice, too. It is vastly different from any other brand of Montreal and is great in a variety of dishes.

  6. Kristi said

    I know what I’m having for dinner tonight! Lucky for me, I live in Seattle. I’ll have to take a trip to World Spice. I was there this summer. It really is an amazing store.

  7. Sheskis said

    Thanks for the link to World Spice in Seattle, a place I may have to check out soon! Mostly, grocery store bought spices aren’t all that special, unless possibly found at Trader Joe’s or Yokes. Cheers, S

    • You’re right, Sheskis. Which is why I have become such a devotee of World Spice Merchants. It doesn’t hurt that they are really great people and do business in a very “modern meets old school” way, either!

  8. boredcook said

    My husband is now salivating, and we just had steak last week. I’m heading out to the store later, and I have a feeling I’m going to be told to pick up some steak and mushrooms.

    I have to confess. I wash my mushrooms. I know they say not to. I know, I know, I know. But…I can’t help it. I must wash them. What they grow in scares me just to wipe it off. I know it’s against the rules, but I do it anyway. I have confessed and purged. I feel so much better now.

    Pam

    • 😆 Admitting you have a problem is the first step, Pam! 😆
      I actually find that scrubbing each shroom down gets them much cleaner than just running them under the water. Just as long as you are getting them clean, though, is all that really matters. They do grow in some nasty stuff! 😐

  9. sweetlife said

    Once again, awesome but simple recipe. Thanks

  10. Reeni said

    Your steaks look incredibly tasty and so delicious! You can’t go wrong with kicked-up teriyaki sauce. Thanks for your sweet comments and for visiting me!

  11. lvegas said

    I love a good steak and this one looks fantastic, especially with those ‘shrooms on top!

  12. Claudia said

    Now, THAT’S a steak. starting out with a good cut of meat, prepping it simply and grilling it to perfection. You let the steak shine!

  13. yummmy…… thx for your share i’d love to follow u.anyway happy new year ~~~~~~~~

  14. […] potatoes with other dishes of choice. Pictured here with Steak ala Cave and a steamed […]

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