Dirty Steak

Dirty Steak
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! I have also grilled thick chuck roasts—similar to Ike's famous three-inch steaks—this way, cooking each side at least 15 minutes directly on the coals, with delicious results. This technique works well for any relatively tender protein of a uniform thickness; branch out and try thick pork chops or even a thick tuna steak.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Beef Fourth of July Picnic Super Bowl Father's Day Backyard BBQ Dinner Meat Tailgating Family Reunion Grill Grill/Barbecue Party Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • fine sea salt and freshly ground black pepper
  • Carbohydrate 2 g(1%)
  • Cholesterol 228 mg(76%)
  • Fat 58 g(89%)
  • Fiber 1 g(2%)
  • Protein 40 g(80%)
  • Saturated Fat 29 g(143%)
  • Sodium 629 mg(26%)
  • Calories 693

Preparation 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 (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. Excerpt from 25 Essentials: Techniques for Grilling, by Ardie A. Davis, © 2009. Photographs © 2009 by Joyce Oudkerk Pool. Used by permission of The Harvard Common Press.

Preparation 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 (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. Excerpt from 25 Essentials: Techniques for Grilling, by Ardie A. Davis, © 2009. Photographs © 2009 by Joyce Oudkerk Pool. Used by permission of The Harvard Common Press.

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