Down & Dirty Steaks With Loaded Baked Potatoes

Smoky.Ribs's picture

Jan. 30, 2014

was so excited after the first time that I cooked steaks using this method, that I spent hours of thinking on how to improve my set up that would be dedicated solely to cooking steaks using the down dirty or clinched method as illustrated in the cookbook "Charred Scruffed" by Adam Perry Lang. The "Hibachi" grill work just as good as I imagined it would, but I now know to back away from the grill when using the leaf blower, lol! Oh it worked great, and did exactly what I was wanting. Even though I just recently posted a video using this method, I felt like I needed to elaborate this method more than I did in the first video, simply because I didn't explain in enough detail what is really going on and what the difference this method makes in flavor, compared to cooking a steak above the charcoal on a grate. Please give this a try and let me know how it works out for you


For the steak
New york strip steak 3 , scruffed
Kosher salt 3 Teaspoon (Salt crusted and cooked and salt discarded)
Pepper 3 Teaspoon
Cayenne pepper 3 Teaspoon
For the baste
Butter 1/4 Cup (4 tbs)
Garlic clove 3 , chopped
Dried thyme 1/2 Teaspoon
Red pepper flakes 1/2 Teaspoon



1. Place the steaks on a flat surface. Rub kosher salt on the surface, followed by pepper and cayenne. Rub the seasonings on both the sides evenly. Place the steaks in the refrigerator for one hour.

2. Remove the steaks from the refrigerator and allow the steaks to reach room temperature.

3. Prepare the grill.


4. For the baste: in a pan melt the butter and add the garlic, thyme and chili flakes.

5. For the steaks: place the steaks on the charcoals as shown in the video. Baste with the preapare basting sauce, flip and cook on the other side too, as per your preference of doneness.


6. Slice and serve accompanied with baked potatoes, sour cream and sharp cheddar cheese.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 442Calories from Fat 233

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 1264 mg52.67%

Total Carbohydrates 7 g2.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 46 g92%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet