John Myers
Ingredients for 4 servings:
- 4 beef steaks, e.g. B. Ribeye, hanging tender
- Salt
- pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes
cooked directly in the embers
The steak should come to room temperature as usual before cooking. First, the charcoal is heated through with a chimney starter. When the charcoal has turned white and is evenly lit, spread it out on the grill or fire pit. TIP: If there isn’t enough coal, add more unlit coal to the lit coals and let it heat through. Once an even surface has been created and all the coals are glowing, brush away any loose ash so it doesn’t stick to the meat later. Now it’s time to overcome the heat. Place the meat directly on the glowing coals. Since the meat cools the coals so quickly, there’s no need to worry about it burning. Let the steak sit on the coals for about 4-5 minutes, thinner steaks will naturally take less time. If you’re not sure whether the meat is getting too much heat, simply lift it gently and check whether a nice, even crust has formed. Then remove the meat from the embers and shake off any remaining coals. It’s important not to place the steak on the other side of the grill in the same spot, as the coals there will have cooled considerably. Place the steak on the other side of the grill in a new spot with glowing coals and cook for another 4-5 minutes. Before cooking, brush away any loose ash. Cook the steak until it’s just below the desired internal temperature, as it will continue to cook slightly during the resting period. Slice, season, and enjoy as usual.
Facebook Comments