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Meat and Poultry

Caveman T-Bone with Hellfire Hot Sauce

  • Preparation Time: 15 minutes
  • Cooking Time: 12 min. steaks; 20 min sauce
  • Yield 4 servings

Note from Jan D'Atri - One of my favorite celebrity chefs is BBQ Guru Steven Raichlen. We cooked up this amazing steak and hellfire sauce on channel 12's Arizone Midday together!


4 T-bone steaks (10 to 12 ounces each) about 1 inch thick
Coarse salt and cracked black pepper

Hellfire Sauce:
1/2 cup extra-virgin olive oil
6 jalapeño peppers, thinly sliced in pinwheels
6 cloves garlic, thinly sliced
1/2 cup fresh cilantro leaves, coarsely chopped


Grill the steaks. Build a charcoal fire and rake the coals into an even layer. When the coals glow orange, fan them with a newspaper to blow off any loose ash. Generously season steaks on both sides with salt and cracked pepper. Place the steaks directly on the 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 the steaks out of the fire, shaking each to remove embers. Using a basting brush, brush of any loose ash and arrange the steaks on a platter. Let the steaks rest loosely tented with aluminum foil, while you make the sauce.

Hellfire Sauce:
Heat the olive oil in a cast-iron skillet directly on the embers, on the side burner of a gas grill, or on the stove. When the oil is screaming hot, add the jalapeños, garlic, and cilantro. Cook over high heat until the sauce is aromatic and the garlic is lightly.

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