Caveman T-Bones with Hellfire Hot Sauce

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 10 mins


6 (10 to 12 ounce) T-bone steaks, cut about 1 inch thick40
1/8teaspoon Coarse salt (kosher or sea)
1/8teaspoon Cracked black pepper
1/2cup extra-virgin olive oil
6 jalapeño peppers, thinly sliced crosswise
6cloves garlic, thinly sliced
1/2cup fresh cilantro leaves, coarsely chopped


  1. To grill steaks, build a charcoal fire and rake coals into an even layer. When coals glow orange, fan with a newspaper to blow off any loose ash.
  2. Generously season steaks on both sides with salt and pepper. Place steaks directly on embers about 2 inches apart. Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.
  3. Using tongs, lift steaks out of fire, shaking to dislodge any embers. Using a basting brush, brush off any loose ash and arrange steaks on a platter. Let steaks rest loosely tented with aluminum foil.
  4. To make sauce, heat olive oil in a cast-iron skillet directly on embers, on side burner of a gas grill or on stove. When oil is very hot, add jalapeños, garlic and cilantro. Cook over high heat until sauce is aromatic and garlic is lightly browned, about 2 minutes. Immediately pour sauce over steaks and serve at once.

Recipe by Steven Raichlen.

Nutritional Info *per serving

  • Glycemic Load 0
  • Fat 45g
  • Saturated Fat 11g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 28g
  • Cholesterol 100mg
  • Sodium 170mg
  • Potassium 550mg
  • Carbohydrate 3g
  • Fiber 1g
  • Sugars 1g
  • Protein 47g
  • Trans Fat 0.5g
  • Vitamin A 8%
  • Vitamin C 45%
  • Calcium 6%
  • Iron 25%