Diving straight into the heart of summer grilling, this charcoal grill steak recipe is your ticket to achieving that coveted smoky flavor and perfect char. Whether you’re a seasoned grill master or a curious newbie, this guide will walk you through every step to ensure your steak is nothing short of spectacular.
Why This Recipe Works
- The high heat of the charcoal grill sears the steak quickly, locking in juices and creating a delicious crust.
- Using simple seasonings lets the natural flavor of the steak shine through, enhanced by the smoky charcoal.
- Resting the steak after grilling ensures that every bite is as juicy as possible.
Ingredients
- 2 lbs ribeye steak, 1.5 inches thick
- 2 tbsp coarse sea salt
- 1 tbsp freshly ground black pepper
- 2 tbsp olive oil
Equipment Needed
- Charcoal grill
- Chimney starter
- Grill tongs
- Meat thermometer
Instructions
Prepare Your Grill
Start by lighting your charcoal using a chimney starter. Once the coals are ashed over, spread them out evenly on one side of the grill to create a two-zone cooking area. This setup allows for both direct and indirect cooking, giving you control over the cooking process.
Season the Steak
While the grill is heating up, take your steak out of the fridge and let it come to room temperature for about 30 minutes. Pat it dry with paper towels, then rub it all over with olive oil. Generously season both sides with salt and pepper.
Grill the Steak
Place the steak directly over the hot coals. Grill for about 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Use your meat thermometer to check. For a perfect crust, resist the urge to move the steak around too much.
Rest the Steak
Once the steak is done, transfer it to a cutting board and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
Slice and Serve
Slice the steak against the grain into thick strips. Serve immediately with your favorite sides and enjoy the fruits of your labor.
Tips and Tricks
For an even smokier flavor, consider adding wood chips to your charcoal. Soak them in water for about 30 minutes before adding them to the coals to prevent them from burning too quickly. Another pro tip is to brush the steak with a little melted butter during the last minute of grilling for added richness. Lastly, always let your steak come to room temperature before grilling to ensure even cooking.
Recipe Variations
- Try using different cuts of steak, such as New York strip or filet mignon, for variety.
- Experiment with marinades or rubs to add different flavors to your steak.
- For a spicy kick, add a sprinkle of cayenne pepper to your seasoning mix.
Frequently Asked Questions
Can I use a gas grill instead of charcoal?
While you can certainly use a gas grill, the unique smoky flavor that comes from cooking over charcoal is hard to replicate. If you do use a gas grill, consider adding a smoker box with wood chips to mimic that charcoal taste.
How do I know when the steak is done?
The most accurate way to determine doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 135°F. Remember, the steak will continue to cook slightly after being removed from the grill.
What’s the best way to light charcoal?
A chimney starter is the most efficient and environmentally friendly way to light charcoal. It requires no lighter fluid, which can impart unwanted flavors to your food. Simply fill the chimney with charcoal, place a piece of crumpled newspaper underneath, and light it.
Summary
This charcoal grill steak recipe is a foolproof way to achieve a perfectly cooked, flavorful steak every time. With the right preparation and a little patience, you’ll be serving up restaurant-quality steaks in no time.