Grilling a steak over a charcoal barbecue is an art form that mixes flavors, textures, and scents to produce a delectable culinary experience.
However, achieving that perfectly cooked steak needs attention to detail, technique, and timing.
We’ll lead you through the processes of cooking a steak on a charcoal barbecue, from preparation to grilling times, in this article.
We have you covered whether you prefer rare, medium-rare, medium, or well-done.
How to Cook Steak on a Charcoal Grill
Charcoal grilling steak enriches the dining experience by infusing rich flavors and captivating scents into every bite.
It’s a ritual that encapsulates the spirit of outdoor cooking: the sizzling sound of meat meeting hot grates, the alluring perfume of charred perfection.
Let’s explore the art of grilling steak on a charcoal barbecue, revealing the strategies that produce exquisite results.
Each step, from selecting the correct cut to mastering the sear and getting the desired level of doneness, contributes to a symphony of flavor that will leave you wanting more.
What You’ll Require
Before you begin, double-check that you have everything on this list. Charcoal briquets are known for their high heat-to-ash ratio.
And don’t forget the digital meat thermometer – the best method to ensure your steak is perfectly cooked.
- Tools and Fuel
- Charcoal Briquets
- Tongs, a digital meat thermometer, and paper towels
- Kosher Sea Salt
- Cooking Oil
- Freshly Ground Pepper
Best Charcoal Grilled Steak
A ribeye steak is my favorite cut for a lovely meal, but this method works well with strip steaks, filets, or the cheaper sirloin steaks.
- This recipe works with various steak cuts, so experiment with them all.
- When it comes to beef grades, there is a significant difference in price and quality.
- Prime beef is the most marbled with fat and, thus, the most delicious and tender.
- Choice is a good grade with a lot of marbling and is the most popular in supermarkets.
- Select is often unmarked and has little marbling, but it is often the most cheap.
Grilling Steak on a Charcoal Grill
I believe I’ve extolled this dish sufficiently. Let’s get started on cooking this entree. This is how to cook steak on a charcoal grill.
1. Get The Charcoal Started
Allow the charcoal to produce a white ash layer before lighting it. For two-zone cooking, place the briquettes on one side of the grate.
Brush the steaks with virgin olive oil and season with Hey Grill Hey Beef Rub on both sides. If you don’t have any on hand, you can substitute equal amounts of salt, pepper, and garlic powder for the beef rub.
Grill the steaks for 10 minutes per side on the indirect heat side of the grill (not above the hot coals) or until the steaks reach 125 degrees F for medium rare.
Grill the steaks for 2-3 minutes on each side on the direct heat side of the charcoal grill or until they reach a final temperature of 135 degrees F (for a medium rare steak, modify time as needed for your preferred doneness).
5. Serve And Rest
- Place the steaks on a serving plate and set aside for 5-10 minutes to rest.
- After the meat has rested for a few minutes, slice it against the grain and serve with your favorite sides.
- Barbecue a ribeye steak over indirect heat on a charcoal barbecue.
How Long Should You Cook Steak on a Charcoal Grill
Plan on grilling your steaks for about 25-30 minutes if you want them medium rare. Increase or decrease the time to achieve the desired doneness, always cooking to temperature rather than time.
Charcoal Grilling Techniques for Steaks
Here are some charcoal grilling tips for steak.
1. Your best friend is salt and pepper
If you don’t have any Grill and Beef Rub on hand, a basic 1 to 1 mixture of Kosher salt and freshly cracked black pepper is a good place to start seasoning your steaks. If you’re feeling brave, you can also add some garlic powder.
2. Make Use Of A Thermometer
Every steak and every grill are distinct. Timing is a good starting point, but an accurate internal meat thermometer ensures success every time.
3. Cook Each Steak Until Done To Your Liking
Before switching your steaks to the direct heat side, you want them to be around 10 degrees below the target finishing temperature for the indirect step of this procedure. Enjoy your meal!
Thanks for reading. I hope you find it helpful.