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It's definitely on the Neanderthal end of the cooking spectrum. It was developed entirely by accident, when George Germon, of Al Forno in Providence, R.I., dropped a steak on the fire without realizing it.

Here's the recipe: take a steak. Preferably a boneless ribeye, and make sure it's "bone dry" - no blood or moisture at all. Burn the wood in your fireplace down to hot embers. Throw in steak. Wait - maybe five minutes per side. Remove. Eat.

Feels a little me Tarzan, you Jane, eh? Betsy Block thought so, too, and while she liked her steak, it just wasn't... what she expected. "But by no means was it -- you know -- breathtakingly good. It didn't taste, say, like a lustful, illicit encounter in a hotel room. What I mean to say, then, is that it wasn't passion on a plate, as I'd imagined. But it was good. It was more than good. It was utterly delicious. Just not like that."

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