{"id":17882,"date":"2023-08-11T16:19:12","date_gmt":"2023-08-11T16:19:12","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=17882"},"modified":"2023-08-11T16:22:17","modified_gmt":"2023-08-11T16:22:17","slug":"how-to-grill-steak-on-charcoal-grill","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/how-to-grill-steak-on-charcoal-grill\/","title":{"rendered":"How to Grill Steak on Charcoal Grill? Backyard BBQ Mastery"},"content":{"rendered":"\n

The key to cooking steak on a charcoal grill depends on the thickness of the steak – if the steak is thicker than an inch, you should cook it over indirect heat first, and then reverse sear that bad boy. If I’m cooking up skinny steaks (1 inch thick or less), then I get my grill screaming hot and cook that thin cut of beef<\/a> quickly over the live fire.<\/p>\n\n\n\n

I have a huge weakness for grilled steak cooked over a live fire (just ask my cardiologist). If I were to pick out my last meal, it’d be a medium-rare, reverse-seared ribeye with a rosy blush. I’m drooling on my keyboard just thinking about it.<\/p>\n\n\n\n

Grilling up a juicy steak is a trick every backyard cook should have in their back pocket. I’m here to get you the details on everything you need to know about grilling steak over charcoal. Fire up your charcoal grill – let’s cook!<\/p>\n\n\n

\"how<\/figure>\n\n\n

The Correct Cooking Temperature Depends on the Thickness<\/h2>\n\n\n\n

If you’re looking to churn out the best steaks possible, it’s critical that you cook thicker steaks with a different method than thin steaks.<\/p>\n\n\n\n

Again, if you’re grilling steak that’s thick (around 1 1\/2 inch), you should cook them over indirect heat until they’re almost done, then blast them with high heat to sear. Grill a steak that is thin at roaring hot temps the entire time it’s on your charcoal grill.<\/p>\n\n\n\n

Your goal when grilling steak should be a dark, mahogany crust that’s well-seared but not burned. To achieve this, along with an internal temperature of 130\u00b0F for perfect medium-rare, you’ve got to cook thick and thin steak differently.<\/p>\n\n\n\n

Note<\/strong>: The USDA recommends cooking steak to 145\u00b0F<\/a>. While almost all prime steakhouses, chefs, and steak enthusiasts universally agree that medium-rare is the sweet spot for steak deliciousness, there may be an increased risk of foodborne illness at this temperature. This is why restaurants have an asterisk next to cooked-to-order beef, warning consumers of the risk.<\/p>\n\n\n\n

Quick Tips for Mastering Steak<\/h2>\n\n\n\n

More tips for grilling delicious steak – a meat thermometer or instant-read thermometer is your best friend when cooking steak. Make sure you’ve got one ready.<\/p>\n\n\n\n

And there’s no need to rest steaks – serve them immediately. Ok, get your charcoal grill ready. It’s time to cook.<\/p>\n\n\n\n

How to Grill Steak on Charcoal Grill – Thick Steaks<\/h2>\n\n\n\n

Thicker steaks shine when cooked at a lower temperature, then reverse seared at the end of the cook. Look for a premium steak (I’ll cover which cuts to look for in a bit) that is 1 1\/2 to 2 inches thick. If the grocery store doesn’t have steaks that thick, ask the butcher to cut them for you.<\/p>\n\n\n\n

Ready for a recipe that’ll put other grilled steak recipes to shame? Let’s go!<\/p>\n\n\n

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\"Juicy<\/figure><\/div>\n\n\n

Thick Grilled Steak on a Charcoal Grill Recipe<\/h2>\n\n\n\n

Makes: <\/strong>2-4 servings<\/p>\n\n\n\n

Time: <\/strong>2 hours dry brine, 45 minutes to 1 hour to cook on a charcoal grill<\/p>\n\n\n\n

Fuel: <\/strong>Charcoal or hardwood lump charcoal<\/p>\n\n\n\n

Optional: <\/strong>Oak or hickory wood chips or chunks if you want a smokey flavor<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
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  • 2 premium steaks, preferably ribeyes, around 1 1\/2 thick (around 2-3 pounds)<\/li>\n\n\n\n
  • Kosher salt (1\/2 teaspoon per pound of meat)<\/li>\n\n\n\n
  • Coarse black pepper, to taste<\/li>\n<\/ul>\n\n\n\n

    Method<\/h3>\n\n\n\n

    1.<\/strong> Prep the beef.<\/strong> Cut off most of the excess fat from around the steak’s perimeter. Drippings from the fat can cause flare-ups, and the fat doesn’t render. Apply the salt and pepper seasoning at least 1-2 hours before cooking so the steak can dry brine. Coat the entire steak in the rub and stick it back in the refrigerator.<\/p>\n\n\n\n

    2.<\/strong> Fire up your charcoal grill. <\/strong>Once your chimney is ready, dump the briquettes out and set up your charcoal grill for two cooking zones. The dome thermometer should read around 225\u00b0F.<\/p>\n\n\n\n

    3.<\/strong> Grill steaks. <\/strong>Put the steaks in the indirect heating zone of your charcoal grill. Close the lid. Cook steaks on your charcoal grill until the internal temperature reads 110\u00b0F.<\/p>\n\n\n\n

    A leave-in thermometer makes this simple, but if you don’t have one, check the meat every 10-15 minutes, and more frequently as it gets close to temperature. Remove the steaks from the grill once they hit 110\u00b0F.<\/p>\n\n\n\n

    4.<\/strong> Crank the heat. <\/strong>Open the vents on your charcoal grill and get that baby screaming hot. Add more charcoal if necessary. You can also dump another chimney of briquettes on there if you’re in a hurry. Get your charcoal grill as hot as you can – 500\u00b0F at least. 700\u00b0F is ideal.<\/p>\n\n\n\n

    5.<\/strong> Sear the steak. <\/strong>Stick the steaks on the charcoal grill as close to the live fire as possible. Leave the lid open. Rotate the steak 90 degrees (quarter turn) after 30 seconds for beautiful grill marks. Flip the steak after one minute of cooking time, and rotate the other side after 30 seconds.<\/p>\n\n\n\n

    If you\u2019re a visual learner, the fine folks at Weber posted this handy YouTube video – take a look.<\/p>\n\n\n\n

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