Dirty Steak

Name: Dirty Steak
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 lemon (optional), quartered; 4 servings Fine sea salt and freshly ground black pepper; 907 grams ribeye, sirloin, T-bone, or strip steaks, cut 1 inch thick, at room temperature; 118 milliliters (1 stick) unsalted butter (optional), melted

You can never have too many main course recipes, so give Dirty Steak a try. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 683 calories, 46g of protein, and 55g of fat. This recipe serves 4. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. If you have butter, sea salt and pepper, strip steaks, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

Ingredients you will need

Salt And Pepper

Steak

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.

Equipment you will use

Grill

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.

Ingredients you will need

Steak

Meat

Equipment you will use

Kitchen Thermometer

Grill

Tongs

Remove the steaks from the coals and brush off the ashes.

Ingredients you will need

Steak

Spread melted butter over the top and a squeeze of lemon before serving, if you desire.

Ingredients you will need

Butter

Spread

Lemon

Excerpt from 25 Essentials: Techniques for Grilling, by Ardie A. Davis, © 200

Equipment

Grill

Kitchen Thermometer

Tongs

Ingredients

Servings:

lemon (optional), quartered 4servings

Fine sea salt and freshly ground black pepper 907grams

ribeye, sirloin, T-bone, or strip steaks, cut 1 inch thick, at room temperature 118milliliters

(1 stick) unsalted butter (optional), melted

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Director's Merlot with a 5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.