Learn how to grill red meat steak on a charcoal grill! We will inform you guidelines and tricks to getting the flawlessly juicy, smooth, and delicious steak the usage of your charcoal grill. Plus, we can share our mystery for purchasing that remaining, smokey flavor your steak merits. These are the BEST charcoal-grilled steaks ever!
Ingredients
4 steaks
Steak Seasoning
1 tsp brown sugar
1 Tbsp kosher salt
1/2 Tbsp ground black pepper
1 Tbsp garlic powder
1 Tbsp smoked paprika
1 Tbsp onion powder
1/2 tsp chili powder
Instructions
First, prepare steak seasoning by combining all ingredients in a mixing bowl and stirring until completely mixed.
Take steaks out of the fridge and season them liberally on both sides. Let rest for 30 minutes.
Set up your charcoal grill with a hot zone for direct heating along with a medium heat zone for indirect heat using Kingsford Hardwood Charcoal Briquettes.
When ready to grill pour cooking oil onto a folded paper towel and oil the grate using long-handled tongs.
After the steak is done resting place your steaks on the hot zone and let them sit for two minutes, then give them a quarter turn and sear for another two minutes. Then flip them over but don't set them down in the same spot (this spot will be cooler). Let them sit for two minutes, give them a quarter turn and place them in the indirect heating zone (not directly over the coals).
Continue cooking the steaks over the indirect heat to the desired doneness. You do not need to flip the steak while it cooks indirectly.
Remove steak from grill, place on cutting board and tent with aluminum foil. Let rest for five minutes. Remember the temperature will rise a few degrees while the juices redistribute into the meat.
Nutrition
Calories: 494kcal | Carbohydrates: 5g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 137mg | Sodium: 1871mg | Potassium: 701mg | Fiber: 1g | Sugar: 1g | Vitamin A: 995IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 4.6mg
Ingredients
4 steaks
Steak Seasoning
1 tsp brown sugar
1 Tbsp kosher salt
1/2 Tbsp ground black pepper
1 Tbsp garlic powder
1 Tbsp smoked paprika
1 Tbsp onion powder
1/2 tsp chili powder
Instructions
First, prepare steak seasoning by combining all ingredients in a mixing bowl and stirring until completely mixed.
Take steaks out of the fridge and season them liberally on both sides. Let rest for 30 minutes.
Set up your charcoal grill with a hot zone for direct heating along with a medium heat zone for indirect heat using Kingsford Hardwood Charcoal Briquettes.
When ready to grill pour cooking oil onto a folded paper towel and oil the grate using long-handled tongs.
After the steak is done resting place your steaks on the hot zone and let them sit for two minutes, then give them a quarter turn and sear for another two minutes. Then flip them over but don't set them down in the same spot (this spot will be cooler). Let them sit for two minutes, give them a quarter turn and place them in the indirect heating zone (not directly over the coals).
Continue cooking the steaks over the indirect heat to the desired doneness. You do not need to flip the steak while it cooks indirectly.
Remove steak from grill, place on cutting board and tent with aluminum foil. Let rest for five minutes. Remember the temperature will rise a few degrees while the juices redistribute into the meat.
Nutrition
Calories: 494kcal | Carbohydrates: 5g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 137mg | Sodium: 1871mg | Potassium: 701mg | Fiber: 1g | Sugar: 1g | Vitamin A: 995IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 4.6mg
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