Provided by: EasyRecipesCooking.com
Categories: Main Course
Prep time: 30 minutes
Cook time: 30 minutes
|4 thick-cut steaks of your choice|
|coarse salt to taste|
|freshly ground pepper to taste|
- Start by lighting Kingsford® Charcoal, either in a chimney or a free-standing mound of 100 briquets. We recommend Kingsford® Professional
- For most thick steaks, you’ll want to arrange your coals into a two-zone fire. Replace the top grate, allow it to heat up – all vents should be fully open – then pour cooking oil on a folded paper towel and oil the grates using long-handled tongs.
- Remove your steaks from the refrigerator and let them reach room temperature — around 30 minutes. Trim excess fat to avoid flare-ups and vertically slash the thin piece of fat around the outside of the steaks to prevent curling. Liberally apply coarse salt and freshly ground pepper. Flip the steaks and repeat the process.
- Place your steaks directly above the coals and sear for two to three minutes per side. To ensure perfect grill marks, resist the urge to move the steak while cooking. Close the lid to prevent flare-ups.
- Once your steaks are properly seared, move them to the cooler side of the grate. Close the lid and continue to cook until done.
- Using a digital instant-read meat thermometer, check the internal temperature of your steaks while they’re still on the grill. You’ll want 130°F for rare, 135°F medium-rare, 145°F medium, 150°F medium well and 160°F for well done. Keep in mind that steaks will continue to rise a few degrees once they’re off the grill.
- Pull your steaks from the grill, place onto a cutting board, loosely cover with aluminum foil and allow them to rest for five minutes.
When smoking steaks, we often sear them AFTER they are finished cooking (reverse searing). In this video, I’ll show you how I reverse sear them over a charcoal chimney instead of using a grill.
Provided by: EasyRecipesCooking.com
Total time: 1 hours 5 minutes
Prep time: 5 minutes
Cook time: 1 hours
|1.5 teaspoons Coarse kosher salt|
|2 TBS Jeff’s Texas style rub|
- Apply Salt Apply coarse kosher salt to top side of steaks at ½ – ¾ teaspoons per lb.
- Dry Brine Place steaks in fridge for at least 2 hours. Overnight is better.
- Set Up Set up smoker for cooking at 225°F (107°C) using indirect heat. Fill water pan with water if required. Oak wood is recommended for smoke.
- Smoke Let the steaks cook for approximately 45-60 minutes or until they reach about 110°F (43°C).
- Fill Fill charcoal chimney about ¾ full with lump charcoal and light about 15 minutes before steaks reach 110°F (43°C).
- Sear Place small piece of expanded metal or small grill grate on top of charcoal chimney and sear steaks one at a time until desired doneness and color is achieved. I recommend 128°F (53°C) for medium rare.
- Finish Place steaks into a foil pan covered with foil as they finish cooking to keep them hot.
- Serve When the steaks are done, serve them up immediately.
How to cook steak on a charcoal grill?
As mentioned above you will heat your grill to high. Place the steaks on the grill over direct heat and cook for about 2 minutes. Rotate a quarter of a turn and cook for an additional two minutes. Flip the steak and sear on the other side.
Is charcoal steak tender?
According to the experts, charcoal steak is one of the most tender cuts of beef. Usually, all steak types are cut from the shoulder, and the temperature needs to be optimal.
What is in a charcoal steak marinade?
The marinade can also contain things like peppercorns, red pepper flakes, cumin, fresh garlic, shallots, etc. How Long to Marinade a Charcoal Steak?
Should the top of the grill be on when smoking steak?
Sear the outside of the steak a bit. When the grating is hot, put the steak on without the top on for two minutes on each side. After you’re done drying or withering each side, place the top on for about five minutes on each side. As such, it is now okay for the grill to start smoking when the top is on it.