Grilling steak is among the most straight forward methods of outdoor barbecue. For the perfect steak, a combination of the right type of charcoal and hardwood chips imparts optimum flavor. Choosing a cut of steak with good fat marbling, such as a ribeye, increases the chances of a more flavorful juicy steak as the fat bastes the meat in its own juices during grilling; using a flavorful seasoning rub on the steaks the night before grilling adds an extra dimension of flavor while creating a moisture barrier for grilling over live coals.
Pre-Grilling Preparation
Step 1
Place the steaks on a clean baking sheet and pound each side five or six times with the ridged side of a mallet-style meat tenderizer.
Step 2
Rub down each steak with Montreal-style steak seasoning until the meat is completely encrusted in a thin layer of seasoning. Place each steak in the air-tight bowl and refrigerate overnight.
Step 3
Place the mesquite chips in a small plastic bowl about an hour prior to starting the coals. Fill the bowl with water until all wood chips are either floating or submerged.
Grilling the Steaks
Step 1
Open the top and lower grill vents wide for maximum air flow, and remove and set aside the lid and cooking grate.
Step 2
Fill the top compartment of the chimney starter with natural lump charcoal, and ball up too sheet of newspaper into the lower section of the starter. Place the starter in the grill on the center of the coal (lower) grate, and light the newspaper from below using a long butane grill lighter.
Step 3
Wait about 20 minutes for the coals to completely ignite, then grasp the protective handle of the chimney starter and pour the lit coals onto the charcoal grate. Manipulate the coals with the chimney starter until they cover two-thirds of the coal grate, leaving a third of the grate coal free.
Step 4
Toss the wet wood chips atop the lit coals, and place the cooking grate back into position in the grill.
Step 5
Place the seasoned steaks atop the cooking grate directly above the lit coals and close the lid. This should trigger billows of smoke from the top vent as the wet wood chips smolder among the embers, adding flavor to the steak.
Step 6
Wait about five minutes, then lift the grill lid and flip the steaks over using long-handled grilling tongs. Close the lid and wait another five minutes.
Step 7
Open the grill lid, and move the steaks to the side of the cooking grate above the coal-free zone. Close the lid for another three minutes, allowing more smoke flavoring of the meat.
Step 8
Remove the steaks from the grill, and let the meat rest inside for about 10 minutes before serving.
Tips and Warnings
- This method results in medium rare steaks. For rare steaks, shave off two or three minutes from the total cooking time directly above the coals, and for well done steaks, add about four total minutes. Use natural lump charcoal, which is made from actual hardwood and imparts more flavor than briquettes, which contain non-wood additives and binders.
- Wear heat-resistant grilling mitts or gloves when handling hot chimney starters, grill vents and lids to avoid burns.
Things You'll Need
- 4 or 5 ribeye steaks
- Mallet-style meat tenderizer
- Metal baking sheet
- Large plastic bowl with air-tight lid
- Montreal-style steak seasoning (available at most supermarkets)
- 2 handfuls mesquite wood chips
- Small plastic bowl
- Kettle-style charcoal grill
- Large bag natural lump charcoal
- Charcoal chimney starter
- 2 full sheets newspaper
- Long butane grill lighter
- Long-handled grilling tongs
- 1 paper towel
- 1/4 cup vegetable oil in small plastic bowl
References
- Barbecue Bible: Direct vs. Indirect Grilling
- "BBQ USA"; Steven Raichlen; 2003
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