Description

Smoky & Sweet Dirty Steak is a bold, primal cooking method where ribeye steaks are cooked directly on hot coals for an intense sear, deep smokiness, and an unforgettable crust. A touch of cinnamon adds optional sweetness that balances the rich, smoky beef.

Ingredients

2 ribeye steaks (8–10 oz each), at room temperature

1/4 cup kosher salt

1/4 cup freshly ground black pepper

1 1/2 tablespoons ground cinnamon (optional)

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Instructions

Light charcoal in a chimney and let it burn until fully lit, glowing hot, and covered with white ash.
Spread the hot coals evenly over the grilling area and allow them to preheat for about 10 minutes.
Season both sides of the ribeye steaks generously with kosher salt and black pepper. Add cinnamon if using.
Using tongs, place the steaks directly on top of the hot coals.
Cook for several minutes per side, flipping once, until desired doneness is reached.
Remove the steaks from the coals and gently brush off any excess ash.
Let the steaks rest for about 10 minutes before slicing and serving.

Notes

Use only fully lit natural hardwood lump charcoal.

Ribeye works best due to its fat content.

Cinnamon is optional but adds a subtle smoky-sweet contrast.

Adjust cook time for thicker or thinner steaks.

Nutrition

Serving Size: 1 steak
Calories: 520
Sugar: 1g
Sodium: 980mg
Fat: 42g
Saturated Fat: 18g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 36g
Cholesterol: 130mg