Steak grilling mastery starts with selecting the right cut and quality beef so it shines when hitting a ripping hot grill, paired with top techniques, seasoning tips, and temperature tricks, resulting in perfectly caramelized flavor, juicy results, and your ideal doneness.
1 charcoal grill we love a classic kettle grill for steaks
1 charcoal chimney
Charcoal We use Cowboy brand charcoal
1 natural fire starter or paper. Don't use lighter fluid.
1 lighter
1 tongs stainless steel with long handle
Ingredients
11 - 1/2" thick steak
1tspsalt
1tbspbutteror compound butter
Instructions
Prep the Grill
Start by checking the grill to make sure the ash has been removed and that the grill grates are clean.
Light your charcoal by pouring coals into a charcoal chimney and setting them over a fire starter. With a long lighter or match, light the fire starter and allow the coals to ignite in the chimney stater.
Once the coals are about 70-75% ashed over, carefully pour the coals to one side of the grill creating a two-zone fire.
Put the grill grate on top and close the lid.
Adjust the air vents for maximum airflow, allow the grill to preheat for 5 more minutes, and allow the grill grate to become searing hot.
Your coals are ready when they are ashed over and glowing like embers, putting out enough heat that you can only hold your hand over the grill grates for a few seconds.
Prep the Steak
Meanwhile, prep the steak by removing it from the package and patting it dry.
Season the steak liberally on all sides with salt and let it rest until the grill is preheated.
Grill the Steak
Once the grill is preheated to around 400 - 450 degrees F, place the steak on the grill grate over the direct heat at a 45 degree angle.
If the steaks are over 1 1/2" thick, consider using the reverse sear method.
Allow the steaks to cook for 60 to 90 seconds minutes.
Using long tongs, gently rotate the steak 90 degrees to create grill marks and cook for 60 seconds to 2 minutes longer, depending on the thickness of the steak and your personal desired doneness.
Using the tongs, flip the steak and continue to cook until your desired internal temperature is reaches, 2 to 4 minutes longer. Use a digital meat thermomter for the most accurate results.
Always use caution, as cooking steak over direct heat can cause flare-ups. You can always transfer the steak to the cooler side of the grill to let any flames die down.
If your steak has a thick fat cap on the side, consider using the long grilling tongs to hold the fatcap over the hot grill grates to sear it.
Carefully transfer the steaks from the grill to a rimmed baking sheet or cutting board.
Rest and Serve
Place a dollop of compound butter over the grilled steaks and tent it loosely with foil.
Allow the steak to rest for 5 to 7 minutes before slicing against the grain into 1/4" pieces with sharp knife.
As you slice, the color of the steak will 'bloom' as the slices meat is exposed to the oxygen causing the color to become more intense.
Season with a pinch of salt and serve immediately.