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A grill with some meat and vegetables on it
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Caveman Steak - Cowboy Kent Rollins

Prep Time 10 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 2 14 oz Ribeye Steaks
  • Kent's Original Seasoning or all purpose seasoning of your choice
  • 6 tablespoons butter
  • 1 tablespoon minced garlic
  • 1/2 tablespoon prepared horseradish
  • 1/4 cup white wine plus more for cooking

Instructions

  • Season all the sides of the steaks well with the seasoning. Cover and let rest until ready to use.
  • Dig a hole in the ground approximately 2' long x 10" w x 10" deep. Fill with hardwood or hardwood lump (we used hardwood lump charcoal in this video). Burn down until nearly all the coals turn white.
  • Fan the coals before placing food on them to remove any loose ash.
  • Place the steaks directly on the coals and cook about 3 minutes per side.
  • Meanwhile, Place the butter, garlic and horseradish in a cast iron skillet. Place over the heat and stir until melted and just slightly browned. Stir in the 1/4 cup white wine.
  • Place the steaks in the skillet and cook about 1 -2 minutes per side. Add a splash more wine while cooking. Let rest a few minutes before cutting and serving. Pour remaining sauce over the steaks and serve (or dip).

Notes

Kent's Original Seasoning available at KentRollins.com
For the white wine we used Hatch Green Chile Wine: we used Hatch Green Chile White Wine: http://www.hatchchilewines.com/our-wi...