Dirty Steak
This recipe delivers a primal, intensely flavorful steak by cooking choice cuts directly on hot coals. Simple seasoning and a quick sear yield a deeply charred exterior and a juicy interior, complemented by optional melted butter and fresh lemon for a rustic yet refined experience.
Equipment
- 1 Grill or Fire Pit For direct cooking on coals
- 1 Long-handled Tongs For safely handling steaks on hot coals
- 1 Instant-Read Meat Thermometer Essential for checking steak doneness accurately
- 1 Cutting Board For resting and slicing the cooked steaks
- 1 Small Saucepan Optional, for melting butter
Ingredients
Main
- Four 8-ounce ribeye sirloin, T-bone, or strip steaks, cut 1 inch thick, at room temperature
- Fine sea salt and freshly ground black pepper
- 1/2 cup 1 stick unsalted butter (optional), melted
- 1 lemon optional, quartered
Instructions
- Prepare your charcoal grill or fire pit, allowing the coals to burn down until they are glowing red with no active flames.
- Ensure steaks are at room temperature; pat them thoroughly dry with paper towels to promote a good sear.
- Generously season both sides of each steak with fine sea salt and freshly ground black pepper.
- Carefully place the seasoned steaks directly onto the hot coals.
- Cook for 2-4 minutes per side for medium-rare, or longer for desired doneness, flipping with long-handled tongs.
- Use an instant-read meat thermometer to check internal temperature: 130-135F (54-57C) for medium-rare.
- Once cooked to your preference, remove steaks from the coals and transfer them to a clean cutting board.
- Loosely tent the steaks with foil and allow them to rest for at least 10 minutes before slicing.
- While steaks rest, if using, gently melt the unsalted butter in a small saucepan.
- Slice the rested steaks against the grain and serve immediately, drizzling with melted butter and a squeeze of fresh lemon, if desired.
Notes
The essence of 'Dirty Steak' lies in direct contact with hot coals, creating an unparalleled smoky, charred crust. Ensure your coals are glowing red, not flaming, for even charring without burning. Bring steaks to room temperature for even cooking. Season generously with coarse salt and freshly cracked black pepper just before cooking; fine salt can be absorbed too quickly. Crucially, rest the steaks after cooking for at least 10 minutes to allow juices to redistribute, ensuring tenderness. For added richness, compound butter (e.g., with garlic and herbs) can elevate the optional melted butter.