Cooking outdoors often involves protecting food from the flames, but it is possible to cook a steak directly on the hot coals. This method, also known as “caveman steaks” or “dirty steaks,” was reportedly used by President Dwight D. Eisenhower to delight his dinner guests at the White House.
Ike favored superthick sirloin, and for this method, you’ll want to get steaks at least two inches thick so they don’t overcook on the coals, which can easily exceed 1,000 degrees Fahrenheit.
Cooking Steaks on Coals
Bone-in steaks like rib eyes, T-bones, or porterhouses will give you a little more insurance against overcooking, and they’ll also let you double down on the caveman vibe by gnawing on the bones. You’ll need a pair of tongs to flip and retrieve your dirty steak, and a plate to rest it on after cooking.
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For seasoning, all you need is salt and pepper, but you can also use a rub: Per steak, mix up a tablespoon of finely ground coffee and a teaspoon each of coriander, garlic powder, and brown sugar, then add a tablespoon of salt and a few twists of black pepper.
Preparing the Fire
You want a fire made with hardwood charcoal or actual hardwood that has had time to burn down to proper glowing coals. Charcoal will need at least half an hour to get good and hot, and firewood will need closer to twice that long to create a bed of coals.
This waiting time can be an advantage, as you can enjoy sitting around the fire relaxing with a beverage and some snacks before dinner. You can also cook your potatoes in the embers so that they’re ready when the meat is done.
Papas al rescoldo is an Andean dish popular from Peru to Argentina, and it couldn’t be simpler. You just bury your spuds in the embers around the edge of the fire and let them cook.
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Cooking the Steaks
When your coals are glowing red and not yet covered in ash and your spuds are rounding third, you’re ready to cook your dirty steaks. Spread the coals out at least three inches deep; fan them with some newspaper if you want to blow away any surface ash.
Drop the steaks on the coals and let them sit for three to five minutes, depending on the thickness. Then flip them over and let them go for about the same amount of time. If you want an outrageous crust, you can flip them more frequently, but aim for the same total duration.
The temperature will continue to climb while the meat rests.
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Brush off any embers that stuck, and rest your dirty steaks for at least ten minutes before slicing.
Adding a South American Touch
To take this meal to the next level, lean into the South American vibes and whip up a batch of chimichurri to spoon over your meat and potatoes. Finely chop a big handful of flat-leaf parsley, two to four cloves of garlic, and the leaves from a couple large sprigs of fresh oregano.
Mix this together with olive oil and red wine vinegar in about a 2 to 1 ratio until you have a loose, saucy consistency. Season with salt and pepper and you’re ready to go. Most chimichurri recipes call for some hot red pepper, which is grand, but if you were to blacken a poblano or serrano chile or two in the embers before peeling and seeding them, you could add those to your sauce and be glad that you did.
