Grilling a steak on a charcoal grill may seem daunting, but with this ultimate guide, even beginners can achieve delicious results. In this video by Grill Top Experience, you’ll learn how to cook a thick Tomahawk Ribeye steak and a classic T-Bone using the reverse sear method. The guide covers everything from knowing when to apply different grilling methods to tips on setting up the grill for the perfect sear. You’ll also discover the benefits of dry brining and get step-by-step instructions on achieving a mouthwatering sear on both sides of the steak. Don’t miss out on enhancing the flavor of your steak with wood and charcoal on a charcoal grill; this guide has got you covered.
Grill Top Experience is the go-to channel for all your charcoal grilling tips, and this video is no exception. Get ready to impress your friends and family with perfectly grilled steaks by following this ultimate guide, whether you’re a beginner or a seasoned pitmaster. So grab your apron and let’s get grilling!
Choosing the Right Steak
When it comes to grilling the perfect steak, the first step is to choose the right cut of meat. Different cuts of steak have different levels of tenderness and flavor. Some popular choices for grilling include ribeye, T-bone, and sirloin. It’s important to consider the thickness of the steak as well, as this can affect cooking times and techniques.
For those who prefer a tender and marbled steak with a rich flavor, a thick cut like a Tomahawk Ribeye would be a great choice. This type of steak is known for its long bone, which adds flavor to the meat during cooking. On the other hand, if you’re looking for a classic steak with a combination of tenderloin and striploin, a T-Bone steak is a fantastic option.
Ultimately, the choice of steak comes down to personal preference. Whether you prefer a tender, marbled cut or a leaner, bone-in option, selecting the right steak is the first step towards grilling success.
Preparing the Steaks
Before grilling the steaks, it’s important to properly prepare them to ensure maximum flavor and tenderness. One simple yet effective method is dry brining. To dry brine a steak, simply sprinkle a generous amount of salt on both sides of the meat and let it rest in the refrigerator, uncovered, for a few hours or overnight. This process helps to draw out moisture from the surface of the steak, resulting in a more concentrated flavor and improved texture.
Another crucial aspect of preparation is bringing the steaks to room temperature before grilling. Allowing the steaks to sit at room temperature for about 30 minutes before cooking ensures that they cook evenly and reduces the risk of overcooking the exterior while the interior remains undercooked.
Taking the time to properly prepare the steaks will greatly enhance their flavor and tenderness during the grilling process.
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Setting up the Charcoal Grill
Grilling a steak on a charcoal grill adds a distinct smoky flavor that cannot be replicated by other grilling methods. To set up the charcoal grill, start by gathering the necessary equipment: a high-quality charcoal grill, charcoal briquettes, lighter fluid, and a chimney starter.
Begin by arranging the charcoal briquettes in a pyramid shape in the center of the grill. This allows for efficient airflow and even distribution of heat. Carefully squirt lighter fluid onto the charcoal briquettes, following the instructions on the lighter fluid bottle. Allow the lighter fluid to soak into the charcoal for a few minutes.
Next, place the chimney starter on the grill grate and fill it with additional charcoal briquettes. Light the newspaper or starter cubes underneath the chimney starter, and let the coals ignite and burn until they are fully lit and covered in ash. This process usually takes about 15-20 minutes.
Once the coals are fully lit and covered in ash, carefully pour them onto the pyramid of charcoal in the grill. Spread the coals evenly with long-handled tongs, ensuring that they are stacked higher on one side of the grill. This will create two temperature zones, allowing for both direct and indirect grilling.
With the charcoal grill properly set up and the coals ready, it’s time to move on to the grilling process itself.
Using the Reverse Sear Method
The reverse sear method is a popular technique for achieving the perfect steak, especially for thicker cuts of meat. This method involves cooking the steak slowly over low heat before searing it over high heat to develop a flavorful crust. The reverse sear method is ideal for steaks over an inch and a half thick, as it allows for even cooking and a juicy, tender interior.
To start the reverse sear method, place the steak on the indirect heat side of the grill, opposite the charcoal. This will allow the steak to gradually warm up without the risk of burning or overcooking. Close the grill lid to create a convection effect, where the heat circulates around the steak, cooking it evenly.
It’s essential to monitor the internal temperature of the steak using a meat thermometer. For medium-rare doneness, remove the steak from the grill when the internal temperature reaches around 115 degrees Fahrenheit. Keep in mind that the steak will continue to cook slightly while resting, so removing it a few degrees below the desired final temperature is recommended.
Once the steak has reached the target temperature, it’s time to move on to the searing process.
Waiting for the Coals to Be Ready
As the steak continues to cook on the indirect heat side of the grill, it’s important to be patient and wait for the coals to be fully ready for searing. This usually takes around 10-15 minutes after closing the grill lid, but the best indicator is the appearance of the smoke. If the smoke is thick and black, the coals are not ready yet. Wait until the smoke becomes thinner and clearer, indicating that the coals are hot and free of excessive moisture.
Waiting for the coals to be ready ensures that the steak will be seared properly without any unpleasant flavors from the smoke. Patience is key when grilling the perfect steak!
Placing the Steaks on the Grill
Once the coals are ready and the smoke has cleared, it’s time to place the steaks on the grill. Position the steaks directly above the hot coals, on the side of the grill with the higher stack of coals. This direct heat will quickly sear the exterior of the steak, creating a flavorful crust.
To ensure that the heat is distributed evenly, position the vent on the grill lid directly over the steaks. This positioning allows for better convection, ensuring that the heat moves over the steak and out through the vent. This even heat distribution helps to prevent any hot spots or uneven cooking.
It’s worth noting that the cooking time will vary depending on the thickness of the steak and desired level of doneness. Thicker steaks will generally take longer to cook, while thinner steaks need less time on the grill. To achieve accurate cooking times, it’s crucial to monitor the internal temperature of the steak.
Monitoring the Internal Temperature
To ensure that the steaks are cooked to the desired level of doneness, it’s essential to monitor the internal temperature using a meat thermometer. This tool allows for precise temperature readings and helps to avoid overcooking or undercooking the steaks.
When using the reverse sear method, the target internal temperature for medium-rare doneness is around 130 degrees Fahrenheit. However, it’s important to note that the internal temperature will continue to rise a few degrees while the steak rests after grilling. Therefore, it’s advisable to remove the steak from the grill when it reaches an internal temperature of 125-128 degrees Fahrenheit for medium-rare.
By monitoring the internal temperature, you can ensure that the steaks are perfectly cooked to your liking, whether you prefer medium-rare, medium, or well-done.
Achieving the Perfect Sear
The searing process is crucial for creating a flavorful crust on the steak. After the steaks have reached the desired internal temperature, it’s time to achieve the perfect sear.
To ensure a successful sear, start by preparing a bed of fully lit coals in the grill. You can use approximately three-quarters of a chimney’s worth of charcoal for this step. Once the coals are fully lit and covered in ash, carefully arrange them on one side of the grill, creating a hot sear zone.
With the sear zone set up, place the steaks directly over the hot coals and sear each side for about a minute. This high heat will quickly develop a flavorful crust on the exterior of the steak. After searing one side, flip the steak and repeat the process for the other side. This double searing technique ensures even browning and adds a depth of flavor to the steak.
It’s important to note that searing times may vary depending on the thickness of the steak and personal preference. If a deeper crust is desired, simply extend the searing time by a few seconds on each side.
Searing the Thin T-Bone Steak
While the reverse sear method is ideal for thick steaks, it may not be necessary for thinner cuts like a T-Bone steak. Thinner steaks can be cooked directly over the hot coals using a different technique to achieve a delicious sear.
For thin T-Bone steaks, skip the reverse sear method and focus solely on searing. Place the steak directly over the hot coals and sear each side for about a minute. This quick cooking time ensures that the steak remains tender and juicy while still developing a flavorful crust.
After the initial searing, check the internal temperature of the steak using a meat thermometer. If the steak has not reached the desired level of doneness, move it to the indirect heat side of the grill and continue cooking until the desired internal temperature is reached.
By adjusting the grilling method to the thickness of the steak, you can ensure that each cut of meat is cooked to perfection.
Conclusion
Grilling a steak on a charcoal grill requires the right techniques and a little patience, but the end result is well worth the effort. By choosing the right cut of steak, properly preparing it, and following the reverse sear method or direct searing technique, you can achieve a perfectly cooked steak with a delicious sear.
Remember to give yourself time to prepare the coals and wait for the smoke to clear before placing the steaks on the grill. Monitor the internal temperature of the steaks to ensure that they reach the desired level of doneness.
With these tips and techniques, you can confidently grill a steak on a charcoal grill and impress your friends and family with a flavorful, juicy, and perfectly cooked meal. So fire up the grill, grab your favorite steak cuts, and enjoy the wonderful flavors that charcoal grilling can bring to your steak. Happy grilling!