How to Grill Steak on a Charcoal Grill .My charcoal grills are my absolute favourites. They have my complete and utter adoration. Because I enjoy them so much, my collection includes four distinct types of charcoal barbecues.
Even though I do the majority of my cooking outdoors on them, if I had to choose one thing to cook over flame, it would have to be a great thick steak cooked to medium rare.
You’re really missing out if you’ve never tried a steak that’s been cooked over charcoal before. There is something about the understated smokiness of beef that truly brings out its distinctive flavour.
In this piece, we are going to provide a rundown of the information that you require in order to be able to grill a fantastic steak over charcoal.
What characteristics of steak to seek for – How to Grill Steak on a Charcoal Grill
Before we go through the specific steps of how to grill your steak, let’s first go over some of the fundamental information you need to know in order to make an informed decision when selecting your steak.
1. The cut of the steak – How to Grill Steak on a Charcoal Grill
Sticking to the traditional fare at a steakhouse is a safe bet in any situation. There are several excellent options available, including ribeye, sirloin, and T-bone or porterhouse.
2. The Quality of the Beef – How to Grill Steak on a Charcoal Grill
When you have limited down your options for the cut of steak, the next step is to select the grade of beef that you prefer. You can see that not all cuts of beef are created equal.
The quantity of fat that runs between the cattle muscle fibres is used to determine the grade of each and every cut of beef (the traces of white fat you see in your steak). Fat equals flavour, and the flavour of the steak will be amplified in direct proportion to the amount of fat that is distributed throughout it.
The beef that you purchase in supermarkets across the United States is normally rated as either choice or select, with the former having a higher percentage of fat than the latter. You may also pay a visit to your local butcher and inquire about the availability of prime grade meat. Prime beef has an even higher level of marbling than choice beef does.
In accordance with my advice, you should never grill a steak that is not at least choice-graded.
3. Breadth and depth – How to Grill Steak on a Charcoal Grill
When it comes to steak, the rule of thumb is that the thicker it is, the better it will taste. A steak that is not thick enough will cook much too rapidly, and you will not be able to give it a nice sear on the exterior without running the risk of it being overdone on the inside.
A steak that is at least an inch thick gives you the ability to avoid that.
The reverse sear method is an even superior way to cook exceptionally thick steaks (1.5 inches or more), which is why you should use it.
What you need
Over charcoal, a steak can be cooked with relatively little effort. A condensed list of needs would include the following:
- Charcoal Grill — I used my reliable Weber Kettle grill for the charcoal cooking.
Lighters and a Chimney for Charcoal
- Charcoal (either lump or briquettes are fine)
- Thermometer digital with fast readings
- Grates (optional – more on those in a minute) (optional – more on those in a minute)
- Rub or Seasoning with Spices
- And steak, without a doubt!
- Suggestions for cooking the ideal steak on the grill
The following are some easy steps you may take to guarantee that every steak you serve is of steakhouse standard.
Make use of a dry brine.
The process of applying salt to meat before cooking it in a dry brine is known as dry brining.
When you salt the exterior of your meat, the salt draws moisture out of the meat, which then dissolves the salt and is eventually reabsorbed back into the meat. This results in a steak that is ultimately more tasty and juicy for us.
You can use only salt by itself, or you can use a rub that already has salt in it.
Make use of a digital meat thermometer.
I really can’t emphasize this point enough. Make use of a high-quality digital thermometer that provides rapid readings. I am the proud owner of a Thermae, and I cannot speak highly enough of it.
Check on your steak occasionally as it is being cooked to ensure that you are aware when it is getting close to being done and that you do not overcook it.
Make use of grate plates (optional)
You will get the best searing results of your entire life if you use Grill Grates, which are an aftermarket device that available in a variety of diameters to accommodate a wide range of barbecues.
Grill Grates, which are made of anodized aluminum, raise the temperature of the grill’s cooking surface, cut down on flare-ups, and get rid of hot spots on your grill.
Instructions for cooking steak over a charcoal grill
1. Rub your meat with seasonings – How to Grill Steak on a Charcoal Grill
The first thing you need to do is sprinkle some seasoning on top of the steak. I like to get this out of the way first, and while I’m getting the charcoal grill ready, I’ll let the steaks come to room temperature.
There is no way to mess up a straightforward SPG seasoning, but I chose to use my brisket rub recipe instead because it included smoked paprika and a touch of chilli powder to amp up the flavour.
2. Get the charcoal grill ready for use – How to Grill Steak on a Charcoal Grill
You may start lighting your charcoal and getting the grill nice and hot while your steaks are coming up to room temperature.
A charcoal chimney is the most effective tool for lighting charcoal fires. If you don’t already have one, you might want to have a look at our instructions for lighting charcoal.
Charcoal chimneys can be loaded with a variety of different types of charcoal. For this project, I used Fogo Lump, but briquettes would also work.
Put a couple of fire starters under there, and then light them up.
By banking the charcoal to one side of your grill, you can create two separate cooking zones. In this manner, you will have the ability to sear over direct heat. If your steak isn’t done yet, you can avoid burning it by laying it on the cool side of the grill, which is away from the direct heat source.
After positioning your grill grates, close the lid and check that all of the vents are fully open.
I usually walk away from the grill for anything between five and ten minutes to give the grates enough time to become nice and hot.
3. Cook the steaks on the grill – How to Grill Steak on a Charcoal Grill
When the grates on your grill are nice and hot, lay the steak at an angle on the grates. The grill marks that seem like crosshatches will be easier to achieve as a result of doing this.
The appearance of lovely grill marks will dazzle your visitors (and look nice in photos), but they do not contribute in any way to the flavour or crust of the food. If you really want to, feel free to, but keep in mind that the most important thing is to get a good crust on both sides.
Although you might want to replace the cover if your steak is very thick, I decided to leave it off for this particular cook.
After the first 90 seconds, give the steak a rotation of approximately 45 degrees and continue cooking for another 90 seconds. At this time, the steak is ready to be turned over, and you may repeat the previous technique to obtain grill markings that are completely even on both sides of the steak.
Take into consideration that the amount of time needed to cook may vary. Your steak may cook more quickly or more slowly than I described here depending on factors such as the thickness of the cut, the temperature of the cooking grate, and other such factors.
It’s possible that you’ll need extra time; if so, continue turning the steak to keep it from burning until it reaches the temperature you want.
I checked the temperature of the steak with a Thermapop thermometer and took it off the grill when it reached 130 degrees Fahrenheit for a medium-rare doneness.
The temperature of the steak will rise by at least 5 degrees while it rests.
4. Allow the meat to rest – How to Grill Steak on a Charcoal Grill
The fluids will be able to concentrate in the centre of the steak if you give it some time to rest. In addition to this, it helps relax the meat’s fibres, which ultimately results in a steak that is more tender once it is cut.
While the steak is resting, I place a pat of butter directly on top of it and tent it with foil to prevent it from cooling off too quickly during the resting time.
5. Cut into pieces and serve – How to Grill Steak on a Charcoal Grill
After it has had a chance to rest, slice the steak against the grain to get the most tender results. When it comes to preparing and presenting steak, you have a wide variety of alternatives. We’ve put together a list of all of our favourite accompaniments with steak.
Ingredients Aim for steaks with a thickness of 1 inch. Although I used ribeye, any cut of steak will do.
2 tsp brisket rub You may keep things straightforward by using only salt and pepper, or you can amp up the taste with our recipe for brisket rub, which works equally well on steak.
1 table spoon of butter
Steaks should be seasoned on both sides, and then allowed to come to room temperature for about an hour before serving.
After loading it with charcoal, a chimney starter can be lit. After approximately twenty minutes, when the flames are shooting out of the top and the charcoal is completely ash-covered over, dump it into the grill.
After ensuring that all vents are open, replace the grill grates and close the lid of the grill. Before placing the steak on the grates, give them at least five to ten minutes for them to heat up.
To achieve the cross hatch pattern of grill marks, place the steak on the grill at an angle and rotate it after 60–90 seconds.
Continue cooking by turning the steak over. If it’s required, continue turning the steaks over until they reach the temperature you want.
When the internal temperature of the steak reaches 130 degrees Fahrenheit (for a medium rare finish), remove it from the grill and let it rest for five minutes.
During the time that the steak is resting, add a pat of butter and tent it with foil in a loose manner.
Enjoy your steak by slicing it against the grain.
520 calories; 0.01 g of carbohydrates; 46 g of protein; 38 g of fat; 18 grammes of saturated fat; 2 g of sugar of polyunsaturated fat; 17 g of sugar of monounsaturated fat; 0.2 g of sugar of trans fat; 153 mg of cholesterol; 163 mg of sodium; 607 mg of potassium; 153 mg of sugar; 209 international units of vitamin A; 18 mg of calcium; 4 mg of iron;