Dirty Steak
A rustic and flavorful method of cooking steaks directly on hot coals, resulting in a perfectly charred exterior and juicy interior. Served with optional melted butter and fresh lemon for extra richness.
Ingredients
- •4 steaks ribeye steaks
- •1 to taste salt and pepper
- •½ cup unsalted butter
- •1 whole lemon
- •1 portion lemon quarters
Cooking Instructions
- 1.
1. Sprinkle both sides of steaks liberally with salt and pepper. Set aside.
5 min
- 2.
2. Fill a charcoal chimney with briquets, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of your grill. Cover half of your bottom grate with briquets.
20 min
- 3.
3. When the briquets are white-hot, place each steak directly onto the hot coals using long-handled tongs or a fork. Leave steaks on the coals for 2 minutes. Turn them over and grill for another 2 to 3 minutes for rare (125°F on a meat thermometer). For medium-rare (135°F) to medium (140°F), leave the steaks on the coals for 1 to 2 minutes longer. Remove the steaks from the coals and brush off the ashes. Spread melted butter over the top and a squeeze of lemon before serving, if you desire.
10 min