Grilled ox steak

Grilled ox steak

Grilled ox steak. Perfect for meat lovers.


1 Ox T-bone Steak.

Flaked salt.


For any lover of meat, the charcoal steak is, without a doubt, one of the star dishes when it comes to a real culinary tribute, especially when it is prepared in a kamado. An exquisite and apparently easy to prepare dish, but that will vary enormously depending on the roast point that we are able to give to the meat and, of course, the raw material used.

In relation to this last aspect, the deserved prestige reached by the ox steaks has led to the incorporation in recent decades of the menus of many restaurants and grills, but the truth is that, taking into account the high costs of the raising of the ox for a purely alimentary purpose, its loss of utility in the workings of the field and its consequent shortage, in most cases its meat has been replaced by the so-called "old cow", which is nothing more than meat from cows over 5 or 6 years of age matured in a chamber for a variable time after slaughter.

In any case, although it does not have the intense flavor and the characteristic yellow veining of the fat of a good ox steak, for lack of it, the old beef is a worthy substitute that will allow us to enjoy a delicious dish and put to test, once again, the extraordinary versatility of our kamado.

In this sense, at the time of undertaking its preparation, and regardless of the raw material to which we have access, which preferably will be of the high loin because it is broader and juicier chops with more fat infiltrated between the muscles of the meat , it is important to bear in mind that, due to its peculiar design, the kamados tend to create a central focus of the coals in which the heat is concentrated, which, once ignited and reached a temperature of about 200 ┬░ C, is convenient remove the embers to distribute them evenly. Once this is done, place the grill on the coals and wait until the temperature stabilizes at 250 ┬░ C.

From there, it will only be necessary to place the meat on the grill, season it with flaked salt or with coarse salt and when it is made on one side, which translates into approximately one minute or one and a half minutes for each centimeter of thickness. the piece, turn it over, add salt on the other side, let it cook for the same time on the other side of the steak and, once removed from the kamado, wait a couple of minutes before filleting it.

The result, if the meat is quality and we follow the steps correctly, will be a succulent ribeye with an outer layer gilded by fire, a pink intermediate and an inner core with an intense burgundy color. An authentic gastronomic delight with which we will conquer the palates of our family and friends.

NOTE: The times are recommended for the meat to be undercooked (one minute per centimeter) or to the point (one and a half minutes), obviously if you want it more made, you can leave more time, but we do not advise it for the loss of juiciness of the meat.

There are also those who prefer to leave the steak without seasoning, so that each one throws a handful of salt on his plate and then "wet" each bite of meat in a little salt.

TIP: If there are diners with different tastes, in addition to the obvious solution of preparing more than one steak in different ways, another option is to prepare a hot stone, so that those who prefer the most cooked meat can pass it through the stone until it reaches its desired point outside the kamado.

Looking for more recipes? You can find them in the following link: kamado recipes

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