The Redneck Steak

The Redneck Steak

Have you ever prepared a steak using a shovel? There are several compelling reasons to give this unique cooking method a shot. It's not just a novelty; it's a flavor-enhancing process that's definitely worth experimenting with on your BBQ steak. The redneck steak is the new steak hit for next summer!

Let me show you what this recipe is all about.

You can find the full instructional video at the end of this page.

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  • 400 grams / 0.9 lbs Rib-eye steak

  • 125 ml / ½ cup extra virgin olive oil

  • 1 red onion

  • 1 bulb fresh garlic

  • 15 grams / 0.5 oz fresh cilantro

  • 2 tbsp chili flakes

  • 60 grams / 2 oz butter

  • 2 tbsp PitmasterX's BBQ Beef Rub


Thanks to Chad-O-Chef for sponsoring this recipe Visit their website to learn more.

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How to

  1. Fire up your BBQ with a big and hot roaring fire. 
  2. Stick a bare steel shovel in the fire or lay it on top of the charcoal to burn off any protective industrial layering.
  3. Season the shovel like any other cooking service by seasoning it with olive oil and rub it in with a piece of cloth.
  4. Let the oil burn off by waiting until the oil smokes and let the shovel reheat again.
  5. Place the steak on top of the shovel over the fire and sear it until both sides have a dark brown maillard crust.
  6. Place the steak on a cooler side of the grill and let it very slowly come up to a temperature.
  7. Dice fine 1 red onion, 1 fresh bulb of garlic (fresh garlic that you do not have to peel) and 15 grams or 0.5 oz of fresh cilantro.
  8. Put the shovel over the fire again and carefully pour in 4 tbsp of extra virgin olive oil.
  9. Fry 1 tbsp of red chili flakes and add the onion, garlic and cilantro.
  10. Place the steak on top of the frying ingredients and let it slowly come up to temperature. Flip the steak at least once to let it fry on both sides.
  11. Add a stick of 30 grams or 1 oz of butter on top of the steak and add 1 tbsp of PitmasterX's BBQ Beef Rub.
  12. Let it melt and flip the steak to add another stick of butter and 1 tbsp of beef rub.
  13. Once the steak hits a core temperature of 54°C or 130°F it timer to place it on a cutting board while leaving the oil and ingredients in the shovel.
  14. Slice up the steak and place it back on the shovel for presentation purposes.
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Watch full video

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