Despite their name, charcoal steaks have nothing in common with charcoal. You don't have to cook charcoal steaks on a charcoal grill, a gas grill or over a fire, for that matter; an oven or broiler works just fine. Charcoal steaks are flatiron steaks with the center seam of cartilage intact. Like flatirons, they have copious marbling and a natural tenderness that rivals ribeyes and fillets. If you roast charcoal steaks, sear them first to get a golden-brown crust. When you use the broiler, it will take care of the sear on its own.
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Roast the Steaks
Season the charcoal steaks with kosher salt and pepper, and let them sit at room temperature for about 30 minutes. Heat the oven to 425 degrees Fahrenheit.
Make a compound butter while the oven heats, if desired. Mix room-temperature butter with any fresh herbs you like and chill it in the refrigerator.
Heat a few tablespoons of oil in an oven-safe skillet over medium-heat on the stove. Pat the charcoal steaks dry with a paper towel.
Sear the charcoal steaks on both sides until dark golden brown, about three minutes each side, and transfer the skillet to the oven.
Roast the charcoal steaks for eight to nine minutes for medium-rare, or an internal temperature of 125 to 130 F; roast for nine to 10 minutes for medium, or a temperature of 130 to 135 F; roast to 145 F for medium-well to well-done, or about 12 to 13 minutes.
Take the pan out of the oven and transfer the steaks to a plate. Tent aluminum foil over them to keep them enveloped in steam while they rest for about five minutes.
Spoon a knob of cold compound butter over the steaks and serve.
Broil the Steaks
Season the charcoal steaks with kosher salt and pepper, and let them sit at room temperature for about 30 minutes.
Make a compound butter while the steaks room to room temperature, if desired. Mix room-temperature butter with freshly chopped herbs and chill it in the refrigerator.
Place the oven rack 4 to 6 inches below the broiler. Start the broiler and pat the charcoal steaks dry with a paper towel.
Coat the steaks with a thin layer of oil and place them on a broiler pan. Place the pan in the oven.
Broil the steaks for four minutes on each side for medium-rare, or until they reach 125 to 130 F; broil five to six minutes on each side for medium, or until they reach 130 to 135 F. Broil the charcoal steaks seven to eight minutes on each side for well-done.
Take the steaks out of the oven and let them rest on a plate covered loosely with foil for about five minutes. Serve the steaks with a knob of compound butter spooned on each.