Caveman T-Bones with Hellfire Hot Sauce   4 T-bone steaks (each
about 1 1/4th inches thick and 12 to 14 ounces).  Coarse salt
(kosher or sea) and cracked black peppercorns   3/4 cupextra-
virgin olive oil  10 jalapeno peppers, thinly sliced crosswise
10 Cloves of Garlic, thinly sliced  3/4 cup loosley packed fresh
cilantro leaves, coarsley chopped   an 8 to 10 inch cast iron
skillet   none: The beauty of this dish is its spontaneity  1.
Grill the steaks: Build a charcoal fire and rake the coals into
an even layer (leave the front third of the grill coal free).
When the coals glow orange, fan them with a newspaper or hair
dryer to blow off any loose ash.  2. Generously, and I mean
geresously, season the steaks on both sides with salt and
cracked pepper. Place the steaks directly on the embers about 2
inches apart. Grill the steaks untill cooked to taste, 4 to 6
minutes per side for medium-rare, turning with tongs. Use the
poke test to check for doneness.  3. Using tongs, lift the
steaks put of the fire, shakin