OVERVIEW
The name dirty cooking doesn’t really do justice to this cooking mode. This isn’t about grime and grease, it’s about cooking simple ingredients directly on hot coals, resulting in amazing colour and flavour. For this recipe, ribeye steaks are first roasted over indirect heat, then finished on the coals. They’re then served with a vibrant chimichurri, an accompaniment inspired by the rich barbecue culture of Argentina.
MAKE YOUR CHIMICHURRI
Make your chimichurri at least a few hours ahead of time to allow the flavours to develop. It will store in an airtight container for up to three days. It couldn’t be simpler: just add all the ingredients together and mix well.
SET UP YOUR EGG
Set up your EGG for indirect cooking with the ConvEGGtor in the legs-up position in the ConvEGGtor Basket, with the Stainless Steel Grid on top. The target temperature is 110°C.
Take the steak out of the fridge at least an hour before cooking, so it can come up to room temperature. Season liberally with sea salt.
SLOW COOK YOUR RIBEYE
Once up to temperature, place your ribeye onto the Stainless Steel Grid, close the Dome and leave it to cook until its internal temperature is about halfway to the target (for example, 23°C for rare, 29°C for medium).
Remove the steak, ConvEGGtor Basket and grid from the EGG. Using an Ash Tool, lightly rake over your coals to remove any ash. With the Dome open, the temperature should to rise above 250°C
DIRTY COOK TO FINISH
Place your ribeye directly on the charcoal and leave for 2-3 minutes. Turn and leave for another 2-3 minutes. Keep turning the steak until you have an internal temperature 5°C below the target, then remove it from the EGG – the temperature of the meat will continue to rise by a few degrees while it rests. Tent lightly with foil and leave to rest for around 10 minutes.
To serve, carefully cut away the bone, then slice the steak. Season with a touch of sea salt and the fresh chimichurri.
