Grilling a steak on charcoal seems like a tall order, but anyone can do it — even beginners. So, let me break it down for you step-by-step.
STEP 1: Seasoning Your Steak
Before heading over to your grill, I want you to take your thawed steak out of the fridge. Then, dab it dry with a paper towel.
Apply some olive oil and season both sides with a rub. If you ask me, I love a good coffee rub (recipe below), but you can use whatever dried seasoning you want.
After that, let your steak sit for about 30 minutes. This downtime is crucial if you want it to cook faster and more evenly. Plus, this helps seal the flavors better.
STEP 2: Choosing the Charcoal
When it comes to choosing the right coals, there’s quite a selection out there, but here are my top picks:
- Oak and hickory lump charcoal: This one’s great, even for beginners, because it lights quickly and burns super clean.
- Maple lump charcoal: Using this adds a pleasant aroma that infuses your steak with a subtle hint of sweetness.
- Acacia wood lump charcoal: Finally, this is a type of hardwood that’s quite similar to briquettes. I like it because it brings just the right amount of smoky flavor to the steak.
STEP 3: Prepping Your Grill
After choosing your charcoal, the next step is to add the coals to only one side of your grill, leaving the other side empty. This creates a two-zone cooking surface for both direct and indirect grilling.
Light up the coals, cover them with the top grate, and pull the lid closed. Make sure to leave the vents fully open so air can flow through and the fire stays strong.
When you’re ready to cook, just pour some cooking oil on a dense paper towel and use long tongs to wipe it along the grates.
STEP 4: Grilling Time!
Now, for the fun part: the grilling!
By this time, your seasoned steak should have had enough time to rest, so place it on the grates directly over the heat.
Let it sear for about two minutes, then flip it and sear the other side for the same amount of time.
move your steak to the cooler side of the grill where there are no coals. Close the lid and let your steak cook through using indirect heat.
After a few minutes, check on your steak to see if it’s done. You can use a digital thermometer to help you out. If it reads:
- 120 – 125°F, it’s rare
- 130 – 135°F, it’s medium-rare
- 135 – 140°F, it’s medium
- 145 – 150°F, it’s medium-well
- 155 – 160°F, it’s well-done
STEP 5: Resting the Steak
Lastly, take your steak off the grill and place it directly on a cutting board to rest for at least 5 minutes.
I know it’s tough to resist cutting into it, but trust me — waiting just a bit longer lets the juices redistribute, making the steak even juicier and more tender.
Sizzling Charcoal-Grilled Steak With Coffee Rub
Use a charcoal grill like a pro and make a nice, hearty steak that’s sure to impress yourself and your friends.
Ingredients
- 2 pounds of steak of your choice (ideally 1 - 1½ inches thick)
- Olive oil (to brush on the steak)
- Cooking oil (to grease the grates)
- 1 bag of charcoal (weighing around 20 pounds)
For the coffee steak rub:
- 1 tablespoon EACH of espresso coffee powder, onion powder, brown sugar, & paprika
- 1 teaspoon EACH of ground black pepper, salt, and chili powder
Instructions
- First, make the steak rub by whisking all the ingredients together in a large bowl.
- Grab your thawed steak and dab it with a paper towel to get rid of any moisture. Then, rub olive oil all over your steak.
- With your coffee rub ready, sprinkle it on both sides of the steak until it's fully covered. Use your hands to press the spice blend firmly, and set aside for 30 minutes.
- While your steak is resting, fill up one side of your grill with your charcoal and light it up. Close the lid to warm up the grates. This should take around 15 minutes or so.
- Once the temperature reaches 500 degrees F, place your seasoned steak on the grill that’s directly on top of the charcoals to sear for 1 to 2 minutes.
- Flip your steak and sear all sides for about 1 to 2 minutes each (this will depend on the thickness of your meat).
- After all sides are nicely browned, transfer your steak to the other side of the grill to continue cooking in indirect heat for 7 minutes. Don’t forget to close the lid again.
- After 7 minutes, take your steaks off the heat and let them cool down for 5 minutes more.
- Cut your steak against the grain and give it a taste test!
Notes
Image credit to @hungrybear_nz.
Featured image credit to @my_tasty_discoveries.
