dirty steak
Dwight Eisenhower wasn't the first or only cook to grill steaks directly on hot coals, but he was the most famous one to do it. One of many stories about Ike in the Eisenhower Library archives relates that he liked three-inch beef strip steaks-also called New York strip, shell steak, or Kansas City strip-completely covered with salt and pepper, then placed directly on white-hot coals for a rare, charry-crusted steak that can be addictive. Sorry, gas grillers, but no dirty-steak cooking on your grill-you need the coals for this one!
No Image
prep time
15 Min
cook time
10 Min
method
Grill
yield
4 serving(s)
Ingredients
- 4 8-oz - steaks (ribeye, sirloin, t-bone, or strip steaks) cut 1-inch thick, at room temperature
- - fine sea salt
- - freshly ground black pepper
- 1/2 cup unsalted butter, melted, optional
- 1 - lemon, quartered, optional
How To Make dirty steak
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Step 1Sprinkle both sides of steaks liberally with salt and pepper. Set aside.
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Step 2Fill 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.
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Step 3When 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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