How to Grill Steak on a Charcoal Grill
A sizzling sound and subtle smoky flavor of charcoal grilled steak may be all you need to appease your loved ones on a hot summer day. The flavor is out of this world. However, many outdoor cooking enthusiasts who do not know how to grill steak on a charcoal grill struggle with infusing the smoky flavor into meats, not to mention getting the desired cooking results. If you are one of them, you are in the right place. All you need are the right equipment, ingredients and a few tips. Although charcoal grilling requires extra effort than gas grilling, the end result is worth the hassle.
Let’s have a look at some pro tips on how to grill steak on a charcoal grill. You will always have the perfect, juicy steak piping hot off a charcoal grill at cook outs or intimate family dinners.
Grilling Steak on a Charcoal Grill
Here are quick and easy steps to grilling the perfect, juicy steak on a charcoal grill. The guidelines apply to different steak types including the classic porterhouse, T-bone, and top sirloin.
What You Need
- Charcoal grill
If you don’t already own one, choose one that suits your budget and grilling needs. The Char Griller E2123 Wrangler 635 charcoal grill/smoker is one of the best versatile grills that money can buy. The barrel-style outdoor grill and smoker boasts an ample cooking area, durable construction and exceptional barbecue grill features.
- Charcoal starter
- Charcoal briquettes or lumps
- Digital instant read meat thermometer
- Seasoning
- Steak
Ingredients
You can vary the ingredients to suit your taste preferences. The most basic ingredients you will need for the grilling process include;
- Steak
- Seasoning: You can use spices, pepper or barbecue rubs. If you are in the market for the tastiest BBQ Rub and have no idea what to choose from the sea of options, read my article on the best barbecue rubs.
- Coarse salt
Directions
Step 1: Prep the steak
Take your steak out of the fridge and season it on both sides with a barbecue rub, spices or pepper to your taste. If you don’t have barbecue rub, use the good old salt, pepper and garlic seasoning. Let it sit for 30 minutes so that it can cook faster and more evenly.
Step 2: Fire up the grill
For the best results, your grill needs to be as hot as possible; anywhere around 650 degrees. Load up the chimney then use a charcoal starter to light a fire. Wait for the charcoal to ash before damping it in the grill. You can spread the charcoal all over the grill or stash it on one side to have direct and indirect heat.
Replace the top grill grate then let it heat up. Cover the grill and ensure all the vents are fully open.
Step 3: Grill the steak
You can add some more seasoning before placing the steak on the grill. It will add a wonderful texture and crust on the outside. Place the steak on the hottest part of the grill grate, above the coals. Sear it for 2 minutes then do a quarter turn (rotate it at 90 degrees) before putting it back down. Avoid placing the meat where it was before because it is now cooler.
Allow the steak to sear for another two minutes then flip it and repeat the procedure for the other side.
When satisfied that the steak is properly seared, move it to the warm side with no coals then close the charcoal grill’s lid to continue cooking the steak to your desired doneness. You don’t have to flip the steak when cooking indirectly. If you are cooking a thin steak cut, you may not need to cook it further after the searing.
Step 4: Check if the steak is ready
This is when your digital instant-read thermometer comes to play. Use it to check the steak’s temperature while still on the grill. For a rare doneness, it should be 130 degrees Fahrenheit, 135 degrees for medium rare, 145 degrees for medium, 150 degrees for medium well, and 160 degrees for well-done.
Step 5: Remove the steak
When you are sure the steak is done to your preference, remove it from the grill and place it on a chopping board. Use aluminum foil to tent it then let it rest for at least five minutes before serving.
Notes
- You don’t have to close the grill when cooking a thin steak cut.
- When checking for doneness using a thermometer, keep in mind that the steak’s temperature will increase by a few more degrees when you remove it from the grill.
- Resting the steak a few minutes before serving allows the redistribution of juices making it nice and tender.
- Dry brine the steak before cooking for maximum juiciness and great flavor. You can use regular salt or a rub that contains salt to dry brine. The salt draws water from the meat, which dissolves it and gets reabsorbed.
How to Pick the Best Steak for Charcoal Grilling
When you go to the grocery store to buy steak, you must consider a few crucial things to make the best buy;
Beef grade: Many people have a false belief that all beef is same. After the type of steak you want at the grocery store, you have to choose the grade as well. Meat grades are determined by inter-muscular fat and they include; choice, select and prime. Fat is the white part you see on meat and it makes meat more flavorful. The choice meat grade has more inter-muscular fat than select. Prime has more marbling than the other grades. For charcoal grilling, Choice and Prime are the ultimate meat grades to go with.
Thickness: Virtually all chefs, pitmasters, and backyard barbecue enthusiasts agree that the best thickness for steak is 1 to 1.5-inches. Why? Unlike a thin steak cut, a thick cut gives you better control over doneness. A thin steak cut would cook too quickly on the outside, denying you the chance of a proper sear as you’d be risking overdoing it on the inside.
Type of steak: The different steak types at the grocer’s can be confusing, especially if you are new to cooking steak. As a beginner, it would be safe to go with the classic steak cuts like fillet mignon, T-bone, or ribeye. It is easier to settle for any steak at the grocery store, but can you really standout if you are not picky and particular?
How Long Does it Take to Cook Steak on a Charcoal Grill?
How long you should cook your steak depends on your doneness preferences and the thickness of the steak cut. For instance, you cannot grill a fillet mignon as long as you would a ribeye.
To achieve the desired cooking results, it would be best if you got a high quality meat thermometer. The KULUNER TP-01 remains the most acclaimed waterproof, digital, instant red meat thermometer among grilling experts. It comes in a convenient foldable design, is super easy to use and highly versatile.
Medium rare would need about 4 to 6 minutes to be done, depending on the steak’s thickness. Medium done should be about 7 to 10 minutes. A thicker steak cut like a ribeye would take longer.
Direct vs. Indirect Charcoal Grilling: Which is Better?
When grilling on charcoal, you want to avoid open flames or flare ups as numerous studies show that muscle meat cooked on open flames forms mutagenic compounds that are unhealthy. The mutagenic compounds can induce change to the DNA sequence, thus increasing the risk of developing certain cancers.
Do indirect charcoal grilling for meats that can easily flare up like chicken, pork and sausages or large roasts that can easily char like turkey. Direct grilling is perfect for lean meats, steak and fish. Use the 3/4-method to gauge the grill’s heat levels. Hold your hand about an inch above the grill and count how long you can hold it. The longer you can hold the lower the grill’s heat level. To sear steak, you shouldn’t be able to hold your hand at all.
Grilling Steak on a Charcoal Grill- Final Take
Learning how to grill steak on a charcoal grill is a crucial skill any cooking enthusiasts should learn. With the tips and pointers on this guide, you can easily cook perfect steakhouse-quality tri-tip or rib-eye steak on a charcoal grill. All you need are the right ingredients and tools. Also, ensure you get correct information about your steak’s thickness and grade from the grocer to get the cooking process right.