Caveman style cooking or simply put… Searing directly on the coal bed is one of the most primitive and fun styles of cooking. The thin flatiron steak is the prefect cut for this method due to its quick cooking time and large surface area.
Fill your firebox ½ full, bank all your coals to one side so you have a charcoal wedge. Light the coal pile from the bottom and level the dome up, draft door open. Allow your grill to run full open for 15 minutes to attain maximum temperature.
Clean any silver skin off the surface of the steak then scruff the outside of the steak to create more nooks and crannies for smoke, seasoning and caramelization. Season the steak with the 50/50 salt and pepper then season evenly with the Q-Nami.
- 1 each Flat Iron, Wooden Nickel Farms
- 1 tablespoon 50/50 Salt and Pepper, Lanes BBQ
- 1 tablespoon Q-Nami, Lanes BBQ
Agitate the coal pile and bank again to ensure the bed of coals is fully engaged. Place the scuffed and seasoned steak directly on the embered coal pile for 1 minute and then flip. Dry baste with a bit more Q-Nami Seasoning (more sweet than salty). Once the steak has been seared on both sides, transfer it to a grill grate on the opposite side of the grill to come up to your desired temperature. This side is semi- indirect as the charcoal is all banked on the opposite side.
Season the onion disks with salt and pepper then place the onion disks on the grill grate with the steak. Allow them to roast and soften, top the disks with teriyaki sauce and butter. Monitor the internal temp of the steak. Close the dome and allow the drippings to smoke the steak and onion disks. After roughly 4 minutes, remove the steak and allow to rest. Check the doneness of the onions and continue to cook until they soften.
- 1 each Yellow Onions, cut into 1/2 inch thick pieces
- 3 tablespoons Teriyaki Sauce
- 2 tablespoons Butter, Unsalted
Slice the steak across the grain, remove the onions from the grill. Serve them whole or slice and mix with the steak. Please Enjoy!