In a followup to my cast iron steaks recipe a few weeks back, I wanted to give charcoal it’s time to shine. As my personal, and most people I encounter, preference charcoal makes all the difference.
Steak seems to be a very difficult thing for a lot of people to cook, and looking around the internet it’s not hard to see why. Every person seems to have their own ideas, and their own methods, some are great, and some are garbage. This has been the way I’ve cooked steaks on the grill for years, it always works, but I do like my steak on the rare side. Hopefully, this simple method can help you bring your steak game to a whole new level.
You can do this over a propane grill, but I really feel it takes away from the steak. Charcoal gives its own, slightly smoky flavor that just really pushes the steaks over the edge. With the heat potential of charcoal, you can also get extremely high heat for a beautiful sear, which alone is worth the time.
- 2 1/2 pound semi boneless sirloin steaks
- a little oil
- Crack a beer and light a fire. When the coals are going good, set up for indirect cooking
- Season steaks with salt and pepper to taste, rub in with a little oil
- Sear over the coals for 60 seconds a side, lid off
- When seared, move to the "cool" side and put the lid on
- 4 minutes for rare, 5 medium rare
- Remove from heat and serve immediatly
- I’m working on combining charcoal with cast iron to get a really deep sear, updates to come