Caveman Steak with Cognac Sauce
By Chef Tony Matassa, ShoppersChoice.com, LLC.
Get your GRUB ON Caveman style! Watch as we show you how to cook Caveman steak, onions, peppers, and mushrooms directly on the charcoal in a hole dug in the ground. The result is an unbelievable all over seared crust on these steaks, this method is a must try!
PREP 30 mins COOK 45 mins READY IN 1 hour 15 mins
- 2 Bone-in Porterhouse Steaks cut 2 inches thick
- Cracked black pepper
- Coarse salt
- 3 large onions
- 2 bell peppers
- 3 portobello mushrooms
- Cognac Sauce:
- 2 Tbsp butter
- 1/4 cognac brandy
- 1 cup heavy whipping cream
Cognac Reduction Sauce
- Get your lump charcoal lit evenly to form a nice coal bed to serve as your cooking surface.
- Liberally apply cracked black pepper and coarse salt to both sides of your porterhouse steaks.
- Lay onions and steaks directly on top of your coal bed.
- Let your steaks cook for approximately 4 minutes on each side.
- Remove your steaks from the coal bed and let them rest.
- Add your bell peppers and portobello mushrooms to the coal bed.
- Once bell peppers and portobello mushrooms are cooked to desired doneness, remove from coal bed.
- In a medium saucepan placed directly on your coals, melt butter and add one of your steaks.
- Let steak simmer for about 2 minutes, then remove from pan and let rest.
- Drain some of the excess oil from your pan.
- Add the cognac and whipping cream and slowly stir until reduced.
- Once your sauce has reduced by half, add another small shot of cognac and remove pan from heat.
- Remove onions from coal bed and slice vegetables, removing any overly charred bits.
- Drizzle sauce over steak or serve in a dish on the side, and ENJOY!
Read more articles by Chef Tony Matassa, ShoppersChoice.com, LLC.