Buffalo Rib-Eye Caveman Style

Rib-eye steaks from Argentinian buffalo grilled directly in the embers on cuttlefish pasta. The buffalo rib-eye caveman style will impress even the most discerning palates!

INGREDIENTS

for 3-4 people:

• 2buffalo rib-eye steaksapprox. 350g per piece
• 400g Sepia Pasta
• 2 tablespoons of a rub/spice mixture suitable for beef or buffalo
• 3-4 tbsp good olive oil
   

MISCELLANEOUS:

Hardwood or good charcoal

PREPARATION

1. First of all, the grill is heated up properly, and it is important to only use hardwood or good charcoal.
2. In the meantime, you can cook the pasta “al dente”. After cooking, mix the pasta with the olive oil and the rub or spice mixture and keep warm.
3. Now you have to be a little more courageous, because when preparing the steak “Caveman Style” you put the rib-eye steaks directly into the embers. Nothing can happen here, however, because the coals are so hot that nothing sticks to the meat. If something does stick to the meat, you can simply knock it off when turning it. When preparing the steak “Caveman Style”, it is important to note that the steak reaches the desired core temperature of 56°C relatively quickly.
4. After grilling, the rib-eye steaks should rest for 2-3 minutes. Then you can cut them into strips and arrange them on the pasta. The buffalo rib-eye caveman style is ready.

Enjoy your food!

Many thanks to BBQ world champion and food blogger Camillo “Don Caruso” Tomanek for the recipe and to Tobias Oehlke for the photography.