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 PERSONS:
- 2 Buffalo Rib-Eye Steaks approx. 350g per piece
- 400g Cuttlefish Paste
- 2 tablespoons of a rub/spice mixture suitable for beef or buffalo
- 3-4 tbsp good olive oil
MISCELLANEOUS:
Hardwood or good charcoal
PREPARATION
- First of all, the grill is heated up properly, and it is important to only use hardwood or good charcoal.
- In the meantime, cook the pasta "al dente." After cooking, toss the pasta with the olive oil and rub or spice mix and keep warm.
- Now you'll need some courage, because when cooking "Caveman Style," you place the rib-eye steaks directly into the embers. Nothing can happen, however, because the coals are so hot that nothing sticks to the meat. If something does stick to the meat, you can simply tap it off when turning it. When cooking "Caveman Style," it's important to note that the steak reaches the desired internal temperature of 56°C relatively quickly.
- 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.
