Gegrilltes Tomahawk-Steak.

Loving grilling in Caveman style with steak and more

Directly on the coals, without a grill, without frills. Grilling in Caveman Style is not just a special way to grill, it is a true adventure that connects you directly with the elements of fire and meat and awakens your primal instincts.

🌍 Where did the Caveman Style originate?

Grilling directly on the coals, known as Caveman Style, is one of the oldest cooking methods of humanity. Our ancestors already placed meat and vegetables directly into the hot ashes millions of years ago. They used neither grill grates nor thermometers – just the naked fire and their raw ingredients, which to this day gives this method its special charm. Modern grill masters like Adam Perry Lang or Francis Mallmann have perfected this principle and transferred it from archaic campfires to the world of gourmet kitchens.

Delicious grilled steak in a cast-iron skillet for Caveman Style grilling.

🔥 What has changed to this day?

  • In the past: Meat was simply cooked – the main thing was that it was hot.
  • Today: The Caveman steak preparation aims for perfect levels of doneness.
  • In the past: Only wild game, roots, and other natural ingredients were available.
  • Today: Exquisite ingredients like dry-aged beef, butter, and finely tuned spices enrich the Caveman BBQ.
  • In the past: The coals came directly from wild collected wood.
  • Today: Selected types of charcoal provide a special aroma when grilling.

    • Not only suitable for hardcore grillers, even fine dining restaurants rely on this method to achieve incomparable smoky flavors and textures.

    🏕️ The optimal setup for the Caveman Style

  • Charcoal & Wood: Use hardwood charcoal like beech, oak, or hickory. You should avoid briquettes due to unwanted chemicals.
  • Heat: Achieve a white-hot coal bed without visible flames, with a coal layer of at least 4 cm.
  • Meat: Thick cuts, such as Tomahawk or Picanha, guarantee a perfect crust.
  • Vegetables: Whole vegetable pieces retain their natural protective layers when directly grilled on the coals.

    • Tip: Set up a 'Clean Zone' with finer coals to utilize different temperature areas.

    🔥 The perfect Caveman Style preparation – step by step to coal mastery

    Although direct grilling on hot coals may seem challenging, this method holds the potential to master one of the most fascinating grilling techniques. This section explains how to prepare the perfect firebed and optimally cook your grill food.

    🔥 1️⃣ The foundation: Prepare the perfect coal bed

  • Use only natural materials such as hardwood charcoal or logs that burn down to white coals.
  • Layer your coals for an even coal bed 3–5 cm thick.
  • One side with dense, strong coals for intense searing, the other for gentler cooking.

    • Glowing coals for perfect Caveman Style grilling and juicy steaks directly on the embers.

    📝 Tip: Adjust the heat intensity by using a fan or bellows to maximize airflow.

    🔥 2️⃣ The perfect preparation of meat, fish & vegetables

  • Place thick steaks directly on the coals without prior oiling, season after grilling, and finish with butter.
  • Place fish skin-side down directly on the coals, turn only when the skin is crispy.
  • Robust vegetables like eggplants or sweet potatoes can be left whole, cooked directly in the coals, and afterwards refined with butter and spices.

    • Grilled steak with salt, perfect for Caveman Style grilling directly on the embers.

    📝 Tip: Start with vegetables since they take longer to cook in the embers.

    🔥 3️⃣ Grilling: The right handling of heat & cooking time

    🍖 Meat, vegetables & variations for the Caveman Style

  • Experiment with different types of meat like Tomahawk steaks or Picanha, which are perfect for the Caveman Style due to their thickness.
  • Vegetable lovers will find satisfaction with robust varieties like eggplants, which turn black on the outside and creamy on the inside.

    • 📜 Three inspiring Caveman Style recipes

  • Caveman Tomahawk Steak – a highlight for every grilling fan.
  • Coals-braised eggplant with crunchy garlic butter – a vegetarian delight.
    • FoodDirect coals?Turn?Cooking timeSteak (Tomahawk, Ribeye)✅ Yes🔄 Every 30 seconds.⏳ 4–6 min.Picanha (with fat side)✅ Yes🔄 Fat side longer in coals⏳ 5–7 min.Salmon fillet (skin-on)✅ Yes🔄 Turn once⏳ 6–8 min.
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