Buffalo Rib-Eye Caveman Style

Straight in the embers grilled rib-eye steaks from Argentine buffalo on sepia pasta. The buffalo rib-eye caveman style also impresses spoiled palates!

INGREDIENTS

For 3-4 PERSONS:

• 2 Buffalo Rib-Eye Steaks Approx. 350g per piece
• 400g Sepia Pasta
• 2 tbsp of a beef or beef Buffalo matching rubs/spice mix
• 3-4 tbsp good olive oil
  

OTHER:

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, the pasta is finally mixed with the olive oil and the rub or. Of the spice mixture mixed and kept warm.
3. Now some overcoming is required, because when preparing "Caveman Style" you put the rib-eye steaks directly into the embers. However, nothing can happen here because the coal is so hot that nothing sticks to the meat. If something sticks to the meat, you can simply tap it off when turning it. When preparing 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 another 2-3 minutes. Then you can cut them into strips and arrange them on the pasta. The buffalo rib-eye caveman style is ready.

Good Appetit!

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