Dirty Steak, or cavemen steak, is a cooking method used by several Michelin-starred chefs using the Big Green Egg. Instead of using a cast iron grid, the steak is just cooked directly on the coals, giving the dirty part of the name of this recipe. However, don’t let it put you off, you may be shocked. This direct cook crisps up the fat within the steak while allowing you to cook the perfect steak.

I was dubious about this cooking method when I saw it, but it has to be tried. Surprisingly, very little charcoal sticks to the steak, and it can easily be brushed off. The flavour is enhanced, though.

Obviously, to cook steak this way, you must do it on lump wood charcoal with zero added chemicals. Never use briquettes or cheaper lump wood, as they are packed with chemicals.

After you’ve cooked your steak, treat it to a nice baste and then rest it.

Give it a whirl, I’m sure you’ll like it. Start with a smaller, cheaper steak.

We cook three dirty steaks in our Techniques cooking class, including a skirt steak. Some steaks are better cooked dirty, some aren’t. Our class will help you decide which.

Ingredients

• Steak, a well-marbled piece is best, or maybe a nice piece of Bavette.

For the baste

• 1 tsp chopped rosemary
• 1/2 tsp Maldon Salt
• 1/2 tsp crushed black pepper
• 1 tbsp Olive Oil
• 1 clove crushed garlic

Notes

This method really does produce one of the finest steaks I have tasted. Let me know what you think?