Select Page

Dirty Steak

Cooking surfaces

Straight on
the charcoal

BBQ Temperature

Main ingredient

Cook Type

Dirty

Dirty Steak, 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. This direct cook really crisps up the fat within the steak, while allowing you to cook the perfect steak.

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

Obviously to cook steak this way you must do it on lumpwood charcoal with zero added chemicals. Never use briquettes or cheaper lumpwood 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.

Ingredients

  • Steak, a well marbled piece is best

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

Method

  1. Leave your steak out to allow it to reach room temperature.
  2. Mix all the baste ingredients together in a bowl.
  3. Light your Big Green Egg and bring it up to between 250C and 300C. Allow the charcoal to really get going, you want it hot all over the grilling area.
  4. Place the steak directly onto the charcoal and close the lid. Depending on how much marbling your steak has, it may smoke a lot.
  5. Cook for 2 to 2.5 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 2.5 minutes.
  8. Take off your steak, wipe off any charcoal then baste it.
  9. Wrap it in foil and allow to rest for at least 5 minutes.

Notes

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

French Trimmed Rack of Pork

Subscribe and receive recipe updates

If you'd like to be informed when new recipes are published then join the mailing list

You have Successfully Subscribed!