Why You’ll Love Smoky & Sweet Dirty Steak Recipe

I love this recipe because it’s quick, dramatic, and unbelievably flavorful. There’s no pan, no grate, and no fuss—just steak, fire, and seasoning. The optional cinnamon adds a subtle sweetness that plays beautifully with the smoke and rich ribeye fat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 Ribeye Steaks at room temperature about 8-10 oz each
¼ cup kosher salt
¼ cup fresh black pepper
1 ½ tbsp cinnamon optional

Directions

I start by lighting the charcoal in a chimney and letting it burn until the coals are glowing hot and covered in white ash. I spread the hot coals evenly over the grilling area and let them preheat for about 10 minutes.

While the coals heat, I generously season both sides of the ribeye steaks with salt and black pepper. When I’m feeling adventurous, I add cinnamon for that smoky-sweet contrast.

Once the coals are ready, I use tongs to place the steaks directly on top of the coals. I cook them based on my preferred doneness, flipping once halfway through. After cooking, I remove the steaks, brush off any excess ash, and let them rest before serving.

Servings and Timing

This recipe serves 2 people. I spend about 5 minutes prepping, 7 minutes cooking, and 10 minutes resting, for a total time of approximately 23 minutes.

Variations

I sometimes add a pinch of cayenne for heat or smoked paprika for even more depth. When cooking thicker steaks, I extend the cook time slightly and keep a close eye on doneness.

Storage/Reheating

I store leftover steak in an airtight container in the refrigerator for up to three days. To reheat, I warm it gently in a skillet over low heat or slice it cold for salads and sandwiches.

FAQs

Does cooking directly on coals make the steak dirty?

I brush off the ash after cooking, and the steak stays clean while picking up incredible flavor.

Is this method safe?

I cook only on fully lit, natural hardwood lump charcoal without lighter fluid.

What cut of steak works best?

I prefer ribeye because the fat protects the meat and enhances flavor.

How smoky does the steak get?

It’s very smoky, which is exactly what I love about this method.

Can I cook this without cinnamon?

I skip the cinnamon sometimes, and the steak is still fantastic.

Do I need a thermometer?

I like using one, but timing works well if I’m familiar with my fire.

Can I do this with a gas grill?

I can’t replicate true dirty steak on gas since it needs direct coals.

Why let the steak rest?

Resting keeps the juices inside the steak and improves tenderness.

What should I serve with this steak?

I pair it with simple sides like grilled vegetables or potatoes.

Can I use thinner steaks?

I can, but I reduce the cook time to avoid overcooking.

Conclusion

I turn to this smoky and sweet dirty steak when I want maximum flavor with minimal time and effort. Cooking directly on the coals creates an unforgettable crust and deep smokiness that makes this steak experience bold, rustic, and incredibly satisfying.