Another first for us.....dirty steaks! So called because they are cooked directly on the coals with no grid or any kind of cooking vessel between the meat and the pure, white heat.
Video here:
We half filled the minimax small egg for this and lit the coals in four sites rather than our normal two ignition points. It is important that both the firelighting cubes and the charcoal are organic and completely free of any chemicals and it would not be good for you to eat anything cooked on normal briquettes or treated charcoal! We opened her up to get the coals white hot then moved them to the edge of the fire pit and placed fresh charcoal in the centre to catch. we were aiming for an even distribution of blisteringly hot coals across the whole fire pit. Eventually, we achieved this and, at a staggering 600 deg F, we were ready to cook.
We used two beautiful T-bone steaks from our local butcher, brought to room temperature and liberally sprinkled with malden salt & freshly ground black pepper on both sides.
The steaks went directly on the coals for two and a half minutes on each side and then, after brushing any coals off, rested with a knob or two of butter on top for about two minutes before serving with a squeeze of lemon juice and simple sides of green salad and home-made potato salad...I promise you, no table sauces will be necessary!
The resulting steak was sublime.....a taste experience that is difficult to put into words. Perfectly cooked, gently charred on the outside & soft on the inside. Gorgeous!
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