# Caveman Ribeye with Smoked Bone Marrow Butter
*Thick-cut, bone-in steak seared directly on red-hot coals*

## Headnote
There is a primal, exhilarating shift in the energy of a cookout the moment you move the grill grate aside and drop a three-pound slab of beef directly onto the glowing embers. This isn't just cooking; it’s a spectacle. The "caveman" style—or dirty grilling—produces a crust that no cast-iron pan or steel grate can replicate. You get a mottled, jet-black char and a subtle, mineral smokiness that penetrates deep into the muscle fiber.

The secret to success here is the "blow-off." Before the meat hits the coals, you must use a newspaper or a bellows to blow away the loose gray ash, leaving only the white-hot, solid lumps of hardwood charcoal. This ensures a clean sear without the grit. I first saw this done in the high deserts of Texas, and I’ve never gone back to grates for a thick ribeye since. We’re finishing this with a compound marrow butter that melts into the crags of the charred crust, adding a layer of decadent, silky fat to the lean smoke.

**Prep time:** 20 min (plus 2 hours tempering)
**Cook time:** 15 min
**Total time:** 35 min (plus tempering)
**Yield:** 2 large servings
**Difficulty:** Medium

## Ingredients
**For the Steak:**
* 1 bone-in ribeye (cowboy cut), 2–2.5 inches thick
* 2 tbsp coarse kosher salt
* 1 tbsp cracked black pepper (coarse, like birdseed)
* 2 lbs high-quality lump hardwood charcoal (do not use briquettes)

**For the Smoked Marrow Butter:**
* 4 oz bone marrow (boated/split bones)
* 1/2 cup unsalted butter, softened to room temperature
* 1 tsp flaky sea salt (like Maldon)
* 1 clove garlic, microplaned into a paste

## Method
1. Remove the ribeye from the refrigerator at least 2 hours before cooking to bring it to room temperature.
2. Pat the steak bone-dry with paper towels until no moisture remains on the surface.
3. Season the steak aggressively with the salt and cracked pepper, pressing the seasoning into the meat with your palms so it adheres.
4. Prepare a chimney starter full of lump hardwood charcoal and light it; wait until the coals are glowing red and lightly glazed with white ash.
5. While the coals heat, roast the marrow bones in a 400°F (200°C) oven for 15 minutes until the marrow is bubbling and softened.
6. Scoop the warm marrow into a small bowl and whip it together with the softened butter, sea salt, and garlic paste until light and aerated.
7. Set the marrow butter aside at a cool room temperature (do not refrigerate, or it won't melt properly over the hot steak).
8. Dump the hot coals into the grill basin and spread them into a flat, even bed about 3 inches deep.
9. Use a piece of cardboard or a hand fan to blow vigorously on the coals for 30 seconds to clear away all loose surface ash.
10. Lay the ribeye directly onto the glowing coals using long-handled tongs; you should hear an immediate, violent sizzle.
11. Sear the first side for 4–5 minutes, or until a thick, dark crust has formed that releases easily from the coals.
12. Flip the steak and sear the second side for another 4–5 minutes.
13. Use an instant-read thermometer to check the center; remove the steak when it reaches 125°F (52°C) for a perfect medium-rare.
14. Transfer the steak to a wooden cutting board and immediately crown it with two large dollops of the marrow butter.
15. Tent the steak loosely with foil and let it rest for a full 10 minutes, allowing the butter to liquefy and the juices to redistribute.
16. Slice the meat against the grain, dragging each slice through the melted butter pooled on the board.

## Variations
**The Tex-Mex Caveman:** Replace the marrow butter with a compound butter made of charred jalapeño, lime zest, and cilantro.
**The Coffee Rub:** Mix 1 tbsp of finely ground espresso into the salt and pepper rub for an even darker, earthier crust.
**Cast Iron Alternative:** If you cannot access lump charcoal, heat a seasoned cast-iron skillet until it is smoking hot and sear the steak for 6 minutes per side, adding a tablespoon of beef tallow to the pan first.

## Storage & Reheating
Store leftover steak in an airtight glass container in the fridge for up to 3 days. To reheat, place the steak in a 250°F (120°C) oven until the internal temperature reaches 110°F. Do not microwave, as it will turn the fat rubbery and destroy the carefully crafted crust.

## Pairing Suggestion
Serve this with nothing but a sharp knife and a glass of heavy, tannin-rich Cabernet Sauvignon to cut through the intense richness of the marrow.