Dirty Steak

Dirty Steak

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 recipe the dirty part of the name. 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 Class 1 Techniques cooking class, including a skirt steak. Some steaks are better cooked dirty, some aren’t. Our class will help you decide which.

Method

1. Light your Big Green Egg and bring the temperature up to between 250°C and 300°C. Allow the charcoal to really get going, you want it hot all over the grilling area.
2. Mix all the baste ingredients together in a bowl.
3. Place the steak directly onto the charcoal and close the lid.
4. Depending on how much marbling your steak has, it may smoke a lot.
5. Cook for 2 to 2 and 1/2 minutes depending on how thick it is. I like a nice thick steak.
6. Open and turn your steak.
7. Cook for a further 2 to 2 and 1/2 minutes.
8. Take off your steak, knock and wipe off any charcoal then baste it.
9. Wrap it in foil and allow to rest for at least 5 minutes.
10. A chimichurri or Zhug would also compliment dirty steak really well.