How do you do that?
1. Use the best quality charcoal you can find for this preparation. Briquettes are out of the question. They don't get as hot as charcoal, but they also almost always contain chemicals as binders and to make them ignite better. You definitely don't want that junk in your meat.
2. The charcoal should not be too coarse. To sear the steak as well as possible all around, as much of the meat as possible should be in direct contact with the glowing coals. This will not work with large chunks of charcoal. Use finer charcoal.
3. The coals must be scorching hot before you put the meat on them; they must glow through and through.
4. Scoop the coals well before you put the meat on top so you get rid of the ash layer.
5. Make the surface of the coals as flat as possible. If necessary, use the bottom of a pan to pat the coals flat.
6. Choose thick steaks with some fat. Caveman style is definitely not the best cooking method for tenderloin that has no fat at all.
That steak should really be a firm boy, a too thin steak is caveman style prepared quickly cooked through and through. I recommend this Australian Black Angus ribeye. https://themeatlovers.nl/product/ribeye-australie-black-angus/
In one piece, cut yourself at about 4 inches thick.
7. Let the steak come to room temperature and pat dry thoroughly. Sprinkle with coarse sea salt (Himalayan salt is fine, too) and nothing else. No pepper or other spices, that will just burn. No oil either, nothing. Let the salt soak in for about twenty minutes.
8. Place the steak on the coals and press it firmly so that there is as much contact as possible between the surface of the meat and the coals. After about a minute, turn the meat a turn and press it again. After another minute turn it over and another minute later turn it again.
9. Use your thumb to judge whether the meat is medium rare. It should spring back slightly when you press on it with your fingers.
10. Let the meat rest for about five minutes, drizzle it with your best olive oil and grind a few strokes of pepper over it.
Do?
Absolutely! But be warned: experts point out the health risks of this cooking method. High-temperature cooking of red and fatty meat can produce polycyclic hydrocarbons and heterocyclic amines. These are carcinogens. These substances can also be created when grilling on a regular bbq, but when cooking meat directly on the coals, the danger is considerably greater. Marinating the meat beforehand seems to reduce the risk. I say give it a try, but don't make it a habit.
