The Dirty Steak recipe, is not as much a recipe as it is a “braai technique”. In the video below you will learn how to make a dirty steak.
Despite the name, a dirty steak (aka “Caveman Steak” or “Campfire Steak”) isn’t really all that dirty. When cooking a steak directly on the coals, one would imagine that your steak will be covered in ash and coal. This is not the case at all. As long as you spread your coals out nicely, and don’t allow too much oxygen to get between your steak and the coals, there won’t be much in the line of combustion and your steak will be cooked using the heat of the coals only. Yes, the odd coal does stick to the steak, but it’s easily brushed off with your tongs.
Just in case you need some crib-notes… here is a printable version of the dirty steak recipe, and a lekker little video of me doing one at Kitty Hawk.
A Dirty Steak How To
- 10 kg Hardwood
- 500 g T-Bone - Any steak really, as long as it was cut thick (3cm+).
- Coarse Salt
- olive oil
- Chili Sauce
How To Braai
- Make a huge fire using hardwood. Once coals have formed, break any larger logs and scratch the coals into as flat a surface as you can.
- Pre-Salt your steak using coarse salt. Pepper may also be used, but it may burn more easily. Experiment with it though, I’ve found the burnt pepper to add to the crust quite nicely.
- Braai for approximately 3 minutes (depending on the thickness and cut of steak) on either side for a medium-rare steak.
- Remove from the coals and let it rest for about 5 minutes. You may lightly brush the steak with olive oil if you feel there’s too much ash on your steak. This shouldn’t really happen though.
- Serve! I like to slice it up into thin slices, drizzle with a chili sauce and then pass around as a starter.
As always, the high-5’s and “loving it” comments are very much appreciated… but I’d still love to hear some constructive criticism as well… we can only improve if we know what we’re doing wrong 😉