You are here: Home » Recipes » Caveman T-Bones with Hellfire Hot Sauce Caveman T-Bones with Hellfire Hot Sauce Recipe by Steven Raichlen Yield 4 servings Prep 5 mins Cook 10 mins A treat that dates back to paleolithic times -- steak cooked over an open fire. PrintEmail Ingredients Steaks:6 (10 to 12 ounce) T-bone steaks, cut about 1 inch thick401/8 teaspoon Coarse salt (kosher or sea)1/8 teaspoon Cracked black pepperSauce:1/2 cup extra-virgin olive oil6 jalapeño peppers, thinly sliced crosswise6 cloves garlic, thinly sliced1/2 cup fresh cilantro leaves, coarsely chopped Instructions 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. 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. 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. 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.