How to cook a Dirty Steak

While Josh Ozersky has passed away, we want to honor him and continue promoting his amazing work he did for us. Rest in Peace Josh. 

WARNING: This is the video that may just send you over the edge. You may just do a desk dash and run home to start up a fire. You may salivate on your screen. You may just go all Captain Caveman on us. It’s just that good.

We are pumped to present the first video from a series featuring American food writer and historian Josh Ozersky. For his debut ‘How To’, Ozersky hit up his friend, chef Greg Denton, owner of Ox Restaurant in Portland, Oregon to walk us through making a Dirty Steak. This is carnivorous eating to the core. Just tossing meat on an open flame, no grill, no foil, just fire.

We won’t keep blabbing, we want you to click and savor this awesome experience immediately. And since you may not be able to concentrate on the directions, Denton was kind enough to provide them below.

Dirty Steak, as prepared by Greg Denton of Ox Restaurant


  • 1 Double-cut bone-on ribeye steak, about 30 oz (serves 2-3)
  • 1/4 Cup kosher salt
  • 1 Lemon
  • 5 lbs lump hardwood charcoal or wood chunks


  1. Burn the coals to the point that they are covered with a whitened ash. Spread them evenly.
  2. Remove the steak from the refrigerator when ready to cook. Spread the steak liberally with salt, including the sides. Don’t be afraid of over salting; the kosher salt forms a crust, rather than melting as table salt would.
  3. Lay the steak directly up on the coals or wood. There should be no flare up or visible flame. Let it cook for 8-10 minutes or until the bottom is an even brown.
  4. Turn over; cook for another 5-6 minutes.
  5. Remove the steak to a rack or cutting board, tempering the meat and letting it rest. After it has sat for five or six minutes, check the doneness either by touch or with a thermometer. The final cutting temperature should be around 125 degrees Fahrenheit. Since the steak is at this point likely to be considerably cooler, you can now get a further degree of woody crust by returning the steak to its bed of coals.
  6. Cook the steak another 3-4 minutes on each side.
  7. Let the steak sit for seven to eight minutes. Slice and squeeze some lemon on it.
  8. Repeat as needed until you are full.
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