Cooking Dirty - Our Guide To The Most Delicious Steak
Cooking directly on coals is an art, and a great way to elevate your culinary skills. There's something about it that harkens back to the first cavemen cooking over fire for the first time, and it's a great way to up your outdoor cooking game. But it's perhaps only natural to question the idea of placing a steak directly onto your hot coals. Will it not burn to a crisp? Will it become gritty or ashy? These are all good questions, but fear not, as long as you follow the techniques below, you too can soon be enjoying mouth watering dirty steaks.
There's a bit of science behind the 'dirty' way of cooking. When you're cooking a steak on a conventional grill, you have an air gap between the grates and the meat. The fat from the steak drips down, causing flare-ups that may lead to burning and a waxy, off flavour at times. However, when you dare to place the steak directly onto your hot charcoals, there is no air beneath it, preventing flare-ups and allowing for a marvellous char to develop. But here's the secret ingredient – high-quality lump wood charcoal. This ensures that no grit or ash interferes with the steak's pristine taste, as the intense heat expertly sears the meat while keeping the ash at bay.
To embark on this gourmet adventure, make sure to procure a sumptuous, inch-thick ribeye or sirloin steak from your trusted butcher. Now, prepare your cooking appliance of choice – a red-hot firepit or BBQ grill brimming with top-notch lump wood charcoal or the glowing embers of a hardwood log fire (silver birch stands as a personal favourite). A word of advice - shun the use of instant light, briquettes, or lava rocks here, for they won't do justice to the dirty steak's glory. For the most fantastic outdoor cooking experience, the Big Green Egg is king.
Assemble a cosy bed of red-hot embers, and with a swift blow, clear any surface ash from the coals. Sear your steaks for a tantalizing 4 minutes, then flip them over. Baste the seared side, and let them cook for another 4 minutes. This will yield a rare dirty steak, but should you desire a specific 'doneness', employ a digital probe thermometer, such as a Meater Plus – aim for 55 degrees Celsius for a delectable medium-rare finish.
Finally, (and this is the hardest part!) be patient and allow your masterpiece to rest for a few minutes before indulging in this culinary triumph. With each savoury bite, you'll enjoy the harmonious marriage of science, technique, and passion that is the dirty steak experience. So, seize the opportunity to become a culinary maverick and immerse yourself in the irresistible world of dirty steak! Experience the unmissable chance to savour the distinction and immerse yourself in the irresistible realm of dirty steaks.
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