If you’ve never tried caveman-style cooking, you’re missing out. The most common question I hear is, “Doesn’t the meat get covered with ash?” That’s reasonable — I don’t recommend this technique with traditional charcoal briquettes because they produce more ash. With lump hardwood charcoal, however, ash is minimal and the sear and smoky flavor this method delivers are outstanding.
Note: The sous vide step is optional. For chops thinner than an inch you can skip it, but for cuts 1″ and thicker sous vide helps bring the interior to temperature without overcooking the exterior while you wait to sear over coals.
Caveman-Style Sous Vide Veal Chop
Serves: 2 | Prep time: 20 min | Cook time: 3.5 hours
Ingredients
For the marinade:
1 small shallot, finely chopped
2 cloves garlic, finely chopped
3 tbsp fresh rosemary, finely chopped
1 tbsp fresh tarragon, finely chopped
½ cup olive oil
1 tsp salt
1 tsp black pepper
For the veal:
1 bone-in veal chop, 1″ to 1.5″ thick
Equipment
Charcoal grill
Sous vide cooker (optional)
Chimney starter (or electric starter)
Lump hardwood charcoal
Step-by-Step
Step 1: Combine all marinade ingredients in a bowl and mix well.
Step 2: Place the veal in a sealable bag and pour the marinade over it, coating evenly. Add an extra sprig of rosemary if you like. Remove as much air as possible, seal the bag, and refrigerate for 4–6 hours or overnight for best flavor.
Step 3: If using sous vide, set the water bath to 130°F (54°C).
Step 4: Submerge the sealed bag in the water bath and cook for 3 hours.
Step 5: During the last 30 minutes of the sous vide cook, light a chimney of lump charcoal so the coals reach a white-hot state by the time the meat is ready.
Step 6: When the coals are white-hot, spread them in the center of the grill and try to create a relatively flat bed of coals, since you’ll place the meat directly on them.
Step 7: Remove the veal from the sous vide bath and let excess marinade drip off. The chop will be cooked through from the sous vide but needs a high-heat finish to develop color and smoky flavor.
Step 8: Using heavy-duty tongs, place the chop directly on the hot coals. Flip every 45 seconds or so to avoid burning and to develop an even char. Continue for roughly 6–8 minutes total, watching carefully to reach your preferred crust and color. The goal is a deep sear and the smoky note from premium hardwood coals.
Step 9: Remove the chop from the coals and let it rest for at least five minutes to allow juices to redistribute. Slice, plate, and enjoy.
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Caveman-Style Sous Vide Veal Chop
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Ingredients
For the marinade:
- 1 small shallot, finely chopped
- 2 cloves garlic, finely chopped
- 3 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh tarragon, finely chopped
- ½ cup olive oil
- 1 tsp salt
- 1 tsp black pepper
For the veal:
- 1 bone-in veal chop, 1” to 1.5” thick
Instructions
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Combine all marinade ingredients in a bowl and mix thoroughly.
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Place the veal in a sealable bag, pour the marinade over it, squeeze out excess air, and refrigerate for 4–6 hours or overnight.
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If using sous vide, heat the water bath to 130°F (54°C).
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Cook the sealed bag in the water bath for 3 hours.
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During the last 30 minutes, light a chimney of lump charcoal so it’s white-hot when the meat is ready.
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Spread the hot coals in the center of the grill and make a flat surface for direct cooking.
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Remove the veal from the bag, letting excess marinade drip off.
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Using heavy-duty tongs, place the meat directly on the coals and flip every 45 seconds or so to prevent burning, cooking about 6–8 minutes total until a good char develops.
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Rest the chop for at least five minutes before serving. Enjoy!