Charcoal-Grilled Steak: A Unique Twist to Perfectly Cooked Steaks

Imagine this: a bed of hot coals, perfectly seared ribeye steaks, and juicy lobster tails, all cooked to perfection. Sounds tempting, right? Well, get ready to discover a traditional cooking method that will take your grilling game to a whole new level.

Why You’ll Fall in Love with Charcoal-Grilled Steaks

Fire cooking has always been a classic method for achieving the perfect steak. But have you ever tried cooking your steak directly on hot coals? It’s a fun twist on grilling that guarantees a unique flavor and a memorable cooking experience.

Stepping into the great outdoors and lighting up an open fire is like taking a trip back in time. It’s a simple yet incredibly delicious way to cook that will reignite your love for outdoor cooking.

Ingredients and Preparation

To embark on this mouthwatering culinary adventure, you’ll need bone-in ribeye steaks, a sprinkle of kosher salt, and a dash of garlic powder. And don’t forget the lobster tails, seafood seasoning, and a touch of oil. To take it to the next level, prepare a homemade lemon chive butter using clarified butter, minced garlic, chopped chives, and a squeeze of lemon juice.

How to Master Charcoal-Grilled Steaks

Before diving into the cooking process, it’s essential to note that for this recipe, we’ll be using real wood or lump charcoal. Briquettes and lighter fluid won’t give you the desired flavor and texture.

First, preheat your lump charcoal or wood until it reaches a high heat of around 400F. Season your steaks with cooking oil, kosher salt, and garlic powder. For the lobster tails, slice them down the back, open them up, and generously coat them with oil and seafood seasoning.

Further reading:  I Uncovered the Best Burger at Chili's and You Won't Believe Which One It Is

The Cooking Process

Once your coals are white hot, carefully lay the steaks on top. Sear both sides for 1-2 minutes until a beautiful crust forms. After searing, pull the steaks off and spritz the coals with a little water to lower the temperature to a medium heat (about 325F).

Place the seared steaks back on the coals and let them cook for about 20 minutes, flipping and moving them every 5 minutes. The internal temperature should reach 120F for a perfect medium-rare. Throughout the cooking process, feel free to add additional seasoning to any bare spots on the surface of the steak. Once done, let the steaks rest for 10 minutes.

While the steaks rest, it’s time to cook the lobster tails. Simply place them on the coals and let them cook for 1-1.5 minutes per side until they turn white and are no longer translucent.

For the finishing touch, add a cast iron skillet on the coals. Melt the clarified butter, then fry the minced garlic for a few minutes. Add the lemon juice and chopped chives, then let the mixture cool for a bit at room temperature.

To elevate the flavors, pour the butter sauce over the lobster tails and juicy steaks. Slice the steaks, serve everything on a platter, and get ready to indulge in a truly unforgettable meal.

Now that you’ve embarked on this charcoal-grilled steak adventure, there’s no turning back. Get ready to impress your friends and family with this unique grilling technique and savor the incredible flavors that only cooking over hot coals can deliver.

Further reading:  Bbq Ranch Chicken Salad - A Refreshing Twist on a Cheesecake Factory Classic

Rowdy Hog Smokin BBQ