Dirty Steak

Ingredients for Dirty Steak

• Four 230g ribeye, sirloin, T-bone, or strip steaks, cut 1 inch thick, at room temperature

• Fine sea salt and freshly ground black pepper

• 110g (1 stick) unsalted butter (optional), melted

• 1 lemon (optional), quartered

1. Sprinkle both sides of steaks liberally with salt and pepper. Set aside.

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.

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 (52°C on a meat thermometer). For medium-rare (57°C) to medium (60°C), 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.