13 Bold Charcoal Grill Steak Recipes That Impress Every Time

Is there anything more satisfying than the smell of a steak sizzling on a charcoal grill?

I’ve spent countless weekends testing different cuts and seasonings, and I’ve put together a list of 13 bold steak recipes that will always impress.

From the vibrant kick of chimichurri to the delightful blend of soy and ginger, each recipe offers a unique flavor experience.

Ready to turn your next barbecue into something special?

Charcoal Grilling Basics: Techniques for Perfect Steaks

Grilling steaks on a charcoal grill is an art that combines the smokiness of the fire with the richness of the beef to create a dish that’s both simple and sophisticated. Ribeye steaks, known for their marbling and flavor, are a perfect choice for charcoal grilling, as they become tender and juicy with a beautifully charred crust. The key to perfect charcoal-grilled ribeye steaks lies in mastering the heat of the grill and timing the cooking process just right.

To start, it’s essential to prepare your grill properly. Verify that your charcoal is evenly distributed and fully lit before placing the steaks on the grill. This will allow you to achieve a consistent and high heat, vital for searing the steaks and locking in their natural juices. With the right preparation, your ribeye steaks will be perfectly cooked, offering a delightful mix of savory flavors and a smoky aroma that will leave your guests yearning for more.

Ingredients (Serves 4-6 people):

• 4 ribeye steaks, each about 1 inch thick
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary, leaves removed and chopped
• 1 lemon, cut into wedges (for serving)

Cooking Instructions:

1. Prepare the Steaks: Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook evenly. Pat the steaks dry with paper towels to remove any excess moisture.
2. Season the Steaks: Rub each steak with olive oil, then generously season both sides with salt and freshly ground black pepper. Sprinkle the minced garlic and chopped rosemary evenly over the steaks, pressing gently to adhere.
3. Prepare the Grill: Light the charcoal and let it burn until the coals are covered with a thin layer of white ash. Spread the coals evenly across the bottom of the grill to create a hot, even cooking surface. Place the cooking grate over the coals and allow it to preheat for about 5 minutes.
4. Grill the Steaks: Place the steaks directly over the hottest part of the grill and cook for 4-5 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness. Use tongs to flip the steaks, making sure you don’t pierce the meat, which could let the juices escape.
5. Rest the Steaks: Once cooked to your liking, remove the steaks from the grill and let them rest on a cutting board for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, guaranteeing a juicy and tender steak.
6. Serve: Slice the steaks against the grain and serve immediately with lemon wedges on the side for an optional burst of citrus flavor.

Extra Tips:

For the best results, confirm your grill is clean and well-oiled before cooking to prevent sticking. If you’re looking to add an extra layer of flavor, consider adding wood chips to the charcoal for a subtle smoky dimension.

Also, using a meat thermometer can help achieve the perfect level of doneness, with 130°F (54°C) being ideal for medium-rare. Remember, patience is key—allowing the steaks to rest after grilling will enhance their flavor and juiciness.

Perfect Ribeye: Achieving the Ideal Sear

When it comes to grilling the perfect ribeye steak on a charcoal grill, the secret lies in achieving an ideal sear. A well-seared steak not only locks in the juices but also enhances the flavor with a delightful crust. The combination of high heat and quality meat guarantees a mouthwatering experience that’s hard to beat.

Whether you’re hosting a barbecue or simply enjoying a steak night at home, mastering the art of searing a ribeye will elevate your grilling game.

To begin, choose ribeye steaks that are around 1 to 1.5 inches thick. This thickness is ideal for grilling, allowing the steak to develop a beautiful crust while cooking to your desired level of doneness. Preparing the steaks involves bringing them to room temperature, seasoning generously, and setting up a two-zone fire on your charcoal grill. This method provides a hot side for searing and a cooler side for finishing the steaks to perfection.

Ingredients for 4-6 servings:

• 4 ribeye steaks (1 to 1.5 inches thick)
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 cloves garlic, minced
• Fresh rosemary sprigs (optional)
• 2 tablespoons unsalted butter

Cooking Instructions:

1. Prepare the Steaks: Remove the ribeye steaks from the refrigerator at least 30 minutes before grilling to bring them to room temperature. Pat them dry with paper towels to remove any moisture which can hinder the searing process.
2. Season the Steaks: Drizzle olive oil over each steak and rub them with minced garlic. Generously season both sides with kosher salt and freshly ground black pepper. If using, press a few rosemary leaves onto the steaks for added aroma.
3. Set Up the Grill: Prepare your charcoal grill for a two-zone fire by arranging coals on one side of the grill. Leave the other side free of coals for indirect cooking. Light the charcoal and let it burn until covered with a light layer of ash, about 15-20 minutes.
4. Sear the Steaks: Place the steaks on the hot side of the grill directly over the coals. Sear for about 2-3 minutes on each side, or until a deep brown crust forms. Avoid moving the steaks too much to guarantee a good sear.
5. Finish Cooking: Move the steaks to the cooler side of the grill. Cover the grill and cook for an additional 4-5 minutes for medium-rare, or until desired doneness is achieved. Use a meat thermometer to verify accuracy, aiming for an internal temperature of 130°F for medium-rare.
6. Rest the Steaks: Remove the steaks from the grill and let them rest on a cutting board for at least 5-10 minutes. This allows the juices to redistribute throughout the meat.
7. Add Butter: Just before serving, place a small pat of unsalted butter on each steak, allowing it to melt for added richness.

Extra Tips:

When grilling ribeye steaks, it’s essential to monitor the internal temperature closely to avoid overcooking. Remember that the steak will continue to cook slightly after being removed from the grill.

If you’re aiming for precision, use an instant-read thermometer for best results. Additionally, consider using lump charcoal for a more intense heat and a distinct smoky flavor.

Finally, resist the urge to cut into the steak immediately after grilling; resting is key to juicy, flavorful meat.

Sirloin With Zesty Chimichurri

There’s something truly special about the combination of a perfectly grilled sirloin steak and the vibrant flavors of chimichurri sauce. The sirloin, with its rich and beefy taste, pairs beautifully with the fresh, tangy, and slightly spicy chimichurri, creating a dish that’s both satisfying and invigoratingly light.

Cooking on a charcoal grill adds an additional layer of smokiness that enhances the overall flavor profile, making this dish a standout choice for gatherings and special meals.

Sirloin With Zesty Chimichurri is a fantastic way to impress your guests with a dish that looks as good as it tastes. The key to success lies in the preparation of both the steak and the chimichurri. The chimichurri can be made ahead of time, allowing the flavors to meld together, while the sirloin benefits from a simple seasoning and a quick, hot sear on the grill.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or small parties.

Ingredients:

• 2 pounds of sirloin steak
• Salt
• Black pepper
• Olive oil

For the Chimichurri:

• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup red wine vinegar
• 3 cloves garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• Salt to taste
• Black pepper to taste

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a food processor, combine the parsley, cilantro, red wine vinegar, garlic, dried oregano, and red pepper flakes. Pulse until the herbs are finely chopped.

With the processor running, slowly drizzle in the olive oil until the mixture is well combined. Season with salt and black pepper to taste. Transfer the sauce to a bowl and let it sit for at least 30 minutes to allow the flavors to meld.

2. Season the Steak: Take the sirloin steak out of the refrigerator and let it come to room temperature, about 30 minutes before grilling. Pat the steak dry with paper towels and season generously with salt and black pepper on both sides.

Brush a light coating of olive oil over the steak to help it sear nicely on the grill.

3. Prepare the Grill: Light a charcoal grill and wait until the coals are white and ashy, indicating that they’re at the ideal temperature for grilling. Spread the coals evenly across the grill to ensure even cooking.

4. Grill the Steak: Place the seasoned sirloin steak directly over the hot coals. Grill for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness.

Use a meat thermometer to ensure accuracy: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

5. Rest the Steak: Once cooked to your desired doneness, remove the steak from the grill and allow it to rest on a cutting board for 5-10 minutes.

This resting period helps the juices redistribute within the steak, ensuring a moist and flavorful bite.

6. Serve the Dish: Slice the sirloin steak against the grain into thin strips. Drizzle generously with the zesty chimichurri sauce and serve immediately, alongside your favorite sides.

Extra Tips:

When grilling the steak, resist the urge to flip it too frequently. Allowing it to sear on each side without disturbance will give you those beautiful grill marks and a nice crust.

If you prefer a spicier chimichurri, feel free to adjust the amount of red pepper flakes to your liking. Additionally, if you don’t have a food processor, you can finely chop the herbs by hand for a more rustic texture.

Enjoy your meal with a side of grilled vegetables or a fresh salad to complement the bold flavors of the Sirloin With Zesty Chimichurri.

Charcoal-Grilled T-Bone Masterclass

Grilling a perfect T-bone steak over a charcoal grill is an art that combines the right ingredients, technique, and timing to create a steak that’s tender, juicy, and full of flavor. This masterclass will guide you through the process of grilling T-bone steaks that will impress even the most discerning steak lover.

A T-bone steak is a premium cut that includes both the strip and tenderloin, offering a rich and varied taste experience. By using a charcoal grill, you infuse the steak with a smoky aroma that elevates its natural flavors, making it a quintessential grilling experience.

When grilling T-bone steaks, it’s essential to start with high-quality meat, ideally sourced from a butcher to guarantee ideal marbling and freshness. The key to achieving a perfectly cooked steak lies in the preparation and the grilling technique. This recipe is designed for serving 4-6 people, providing a generous portion of steak that’s sure to satisfy your guests.

Gather your ingredients, fire up your charcoal grill, and follow this masterclass to create a T-bone steak that will be the highlight of any meal.

Ingredients (Serves 4-6):

• 4 T-bone steaks (about 1.5 inches thick)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon freshly ground black pepper
• 2 teaspoons coarse sea salt
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Steaks: Start by patting the T-bone steaks dry with paper towels. This helps them sear beautifully on the grill. Brush each steak with olive oil and then rub with minced garlic, rosemary, thyme, black pepper, and sea salt. Let the steaks sit at room temperature for about 30 minutes to absorb the flavors and guarantee even cooking.
2. Set Up the Grill: Light your charcoal grill and wait until the coals are white-hot, which usually takes about 20-30 minutes. Arrange the coals for direct and indirect cooking by banking them to one side of the grill. This allows you to sear the steaks over direct heat and finish them over indirect heat.
3. Grill the Steaks: Place the steaks over the direct heat and sear each side for about 3-4 minutes, until a nice crust forms. Use long-handled tongs to turn the steaks. Once both sides are seared, move the steaks to the cooler side of the grill. Cover the grill and cook for an additional 5-7 minutes for medium-rare, or longer depending on your desired level of doneness.
4. Check for Doneness: Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130-135°F. Remember that the steak will continue to cook slightly after being removed from the grill.
5. Rest and Serve: Once the steaks reach your desired doneness, remove them from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a juicy steak. Serve with lemon wedges on the side for an extra burst of freshness.

Extra Tips:

For the best results, make sure your charcoal grill is properly preheated and the grates are clean and oiled to prevent sticking. If you prefer a stronger smoky flavor, consider adding a handful of wood chips to the coals before grilling.

Always use a meat thermometer to accurately gauge the doneness of your steak, as cooking times can vary based on the thickness of the meat and the heat of your grill. Finally, resist the urge to cut into the steak immediately after grilling; allowing it to rest is essential for a succulent, flavorful bite.

Korean-Style Flank Steak Explosion

Korean-Style Flank Steak Explosion is a delightful fusion of traditional Korean flavors and a perfectly grilled steak. This dish is perfect for those who love a touch of sweetness combined with savory umami flavors. The marinade, rich with soy sauce, sesame oil, and garlic, penetrates the flank steak, giving it an explosive flavor that’s further enhanced by the smoky char from the grill.

The result is a mouthwatering steak that’s tender, juicy, and packed with an array of flavors that will elevate your grilling game to a new level. This recipe is designed to serve 4-6 people, making it perfect for family gatherings or dinner with friends.

The beauty of this dish lies in its simplicity; a few key ingredients come together to create a powerful taste profile that’s both satisfying and exotic. Whether you’re a seasoned griller or a beginner, this recipe is straightforward and rewarding, promising to impress your guests with its vibrant flavors and succulent texture.

Ingredients (Serves 4-6):

• 2 pounds flank steak
• 1/2 cup soy sauce
• 1/4 cup sesame oil
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons rice vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon black pepper
• 1 bunch scallions, sliced
• 2 tablespoons sesame seeds

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, minced ginger, rice vinegar, gochujang, and black pepper. Whisk together until the sugar is dissolved and all ingredients are well incorporated.
2. Marinate the Steak: Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: When ready to cook, preheat your charcoal grill to medium-high heat. Arrange the coals for direct grilling and allow the grill to reach a temperature of about 400°F.
4. Grill the Steak: Remove the steak from the marinade, allowing any excess to drip off. Place the steak on the grill directly over the coals. Grill for approximately 4-5 minutes on each side for medium-rare, or adjust the time according to your desired level of doneness.
5. Rest the Steak: Once cooked, remove the steak from the grill and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute, guaranteeing a tender and juicy steak.
6. Slice and Serve: Slice the steak thinly against the grain. Sprinkle the sliced scallions and sesame seeds over the top for garnish. Serve immediately while warm.

Extra Tips:

When preparing Korean-Style Flank Steak Explosion, it’s essential to slice the steak against the grain. This cuts through the muscle fibers, resulting in a more tender and enjoyable bite.

Additionally, if you prefer a spicier kick, feel free to add more gochujang or even a sprinkle of crushed red pepper flakes to the marinade. Finally, always make sure your grill is preheated to the right temperature to achieve that perfect char and enhance the flavors of the steak.

Bold Coffee-Rubbed T-Bone

Bold Coffee-Rubbed T-Bone is a delightful culinary experience that brings together the richness of coffee and the robust flavors of a perfectly cooked T-bone steak. This recipe is perfect for those who love to experiment with bold flavors and want to impress guests with a unique dish. The coffee rub enhances the natural taste of the meat, providing a smoky, slightly bitter note that complements the savory, juicy steak. Cooking this on a charcoal grill adds an additional layer of smokiness, making it a truly unforgettable meal.

The T-bone steak is an ideal cut for grilling due to its combination of tenderloin and strip steak, providing a perfect balance of tenderness and flavor. Paired with a coffee rub, the meat is transformed into a gourmet dish that’s both sophisticated and hearty. Whether you’re hosting a summer barbecue or simply want to enjoy a special dinner, this Bold Coffee-Rubbed T-Bone recipe will surely be a crowd-pleaser.

Ingredients for 4-6 servings:

• 4 T-bone steaks, approximately 1 to 1.5 inches thick
• 1/4 cup finely ground coffee
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional for heat)
• Olive oil for brushing

Cooking Instructions:

1. Prepare the Coffee Rub: In a small bowl, combine the ground coffee, brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix thoroughly to guarantee all ingredients are well incorporated.
2. Season the Steaks: Pat the T-bone steaks dry with paper towels to remove any excess moisture. Brush each steak lightly with olive oil, then generously apply the coffee rub on both sides. Press the rub into the meat to confirm it adheres well.
3. Preheat the Grill: Light your charcoal grill and allow it to heat until the coals are covered with a light layer of ash. This indicates that the grill is at the right temperature, about 450°F to 500°F.
4. Grill the Steaks: Place the steaks on the grill over direct heat. Grill for 4-5 minutes per side for medium-rare, or adjust the time according to your preferred level of doneness. Use a meat thermometer to guarantee accuracy, aiming for an internal temperature of 130°F for medium-rare.
5. Rest the Steaks: Once the steaks are done, remove them from the grill and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute throughout the meat, enhancing the flavor and tenderness.
6. Serve and Enjoy: Slice the steaks against the grain and serve immediately for maximum juiciness and flavor. Pair with your favorite sides and enjoy this bold and delicious dish.

Extra Tips:

For the best results, select high-quality T-bone steaks with good marbling, as this will contribute to the juiciness and flavor of the dish. If you prefer a spicier kick, feel free to increase the amount of cayenne pepper in the rub.

Additionally, always allow your steaks to reach room temperature before grilling, as this guarantees even cooking. Finally, remember that the resting period is vital for juicy steaks, so resist the temptation to cut into them right away.

Porterhouse With Garlic Herb Butter

Porterhouse steaks are a classic choice for any barbecue enthusiast, and when paired with a flavorful garlic herb butter, they become a true showstopper. The porterhouse cut, with its combination of tenderloin and strip steak, offers a rich and satisfying texture that’s perfect for grilling. Infusing the steak with a garlic herb butter not only enhances its natural flavors but also adds a layer of aromatic complexity that elevates the entire dish.

This recipe will guide you through the process of grilling the perfect porterhouse steak and preparing a delectable garlic herb butter to accompany it. To begin, it’s essential to select high-quality porterhouse steaks, ideally around 1.5 to 2 inches thick to guarantee they remain juicy and flavorful when grilled. The garlic herb butter, made with fresh herbs and garlic, is a versatile condiment that can be prepared in advance, allowing you to focus on grilling the steak to perfection.

By following these instructions, you’ll be able to serve a memorable steak dinner that caters to a gathering of 4-6 people, creating a meal that’s sure to impress.

Ingredients (Serving Size: 4-6 people):

• 2 porterhouse steaks (about 1.5 to 2 inches thick)
• Salt and freshly ground black pepper
• 1/2 cup unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon olive oil
• Lemon wedges (optional, for serving)

Cooking Instructions:

1. Prepare the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, thyme, and rosemary. Mix well until all the ingredients are evenly incorporated. Place the butter mixture on a piece of plastic wrap, form it into a log, and refrigerate until firm.
2. Preheat the Grill: Light up your charcoal grill and allow it to heat until the coals are covered with a light layer of ash and the temperature reaches about 450°F to 500°F (medium-high heat).
3. Season the Steaks: Pat the porterhouse steaks dry with paper towels. Rub them with olive oil and generously season both sides with salt and freshly ground black pepper.
4. Grill the Steaks: Place the steaks on the hot grill. For medium-rare, grill the steaks for about 4-5 minutes on each side, depending on the thickness. Use a meat thermometer to check the internal temperature, aiming for 130°F for medium-rare.
5. Rest the Steaks: Once cooked to your desired doneness, remove the steaks from the grill and let them rest for about 5 minutes to allow the juices to redistribute.
6. Serve with Garlic Herb Butter: Slice the garlic herb butter and place a piece on top of each steak. The heat from the steak will melt the butter, creating a rich sauce. Serve immediately with optional lemon wedges on the side.

Extra Tips:

To guarantee the steaks cook evenly, bring them to room temperature before grilling. This helps in achieving a consistent sear. Additionally, using a meat thermometer is essential for getting the perfect doneness, as visual cues alone can be misleading.

If you prefer a more pronounced smoky flavor, consider adding wood chips to the charcoal for extra aroma. Finally, always let your steak rest after grilling; this step is crucial for a juicy and tender result.

Smoky Cajun New York Strip

Smoky Cajun New York Strip is a delectable dish that combines the robust flavors of Cajun spices with the rich taste of a perfectly grilled New York strip steak. This recipe is perfect for those who love a little heat and smokiness in their meals. The blend of spices creates a crust that seals in the juices, while the charcoal grill imparts a distinct smoky flavor that elevates the entire dining experience.

Ideal for a special occasion or a weekend barbecue, this dish is sure to impress your family and friends. To get the best results, it’s important to start with high-quality New York strip steaks, preferably well-marbled to guarantee tenderness and flavor. The Cajun seasoning mix is a key component, so feel free to adjust the spice level to match your taste preference.

Pair this succulent steak with classic side dishes like grilled vegetables, coleslaw, or a fresh green salad for a complete meal. Whether you’re a seasoned grill master or a beginner, this Smoky Cajun New York Strip recipe is approachable and certain to deliver mouthwatering results.

Ingredients (Serves 4-6):

• 4 New York strip steaks (about 1.5 inches thick)
• 3 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• Charcoal briquettes

Cooking Instructions:

1. Prepare the Grill: Begin by lighting the charcoal grill. Arrange the charcoal briquettes on one side of the grill to create a two-zone heat system, allowing for both direct and indirect cooking. Let the grill reach a temperature of approximately 450°F (232°C).
2. Season the Steaks: In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Brush each New York strip steak with olive oil on both sides, then generously coat them with the spice mixture, pressing it into the meat for better adherence.
3. Grill the Steaks: Place the steaks on the direct heat side of the grill. Sear each side for about 3-4 minutes, or until a nice crust forms. Once seared, move the steaks to the indirect heat side to continue cooking. Close the grill lid and cook for an additional 4-6 minutes, or until the steaks reach your desired level of doneness (135°F for medium-rare, 145°F for medium).
4. Rest the Steaks: Remove the steaks from the grill and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, guaranteeing a juicy and flavorful steak.
5. Serve: Slice the steaks against the grain and serve immediately with your choice of sides.

Extra Tips:

For the best flavor, allow the steaks to come to room temperature before grilling, which helps them cook more evenly. If you prefer a milder spice, reduce the amount of cayenne pepper in the seasoning mix.

Additionally, using a meat thermometer can help achieve perfect doneness, ensuring you don’t overcook the steaks. Experiment with different types of wood chips, like mesquite or hickory, to add an extra layer of smoky flavor to your dish. Enjoy your Smoky Cajun New York Strip with a cold beverage for the ultimate grilling experience.

Filet Mignon With Red Wine Sauce

Filet Mignon With Red Wine Sauce is a classic and elegant dish perfect for special occasions or a luxurious dinner at home. The tender filet mignon steaks are grilled to perfection on a charcoal grill, bringing out a smoky flavor that pairs beautifully with a rich red wine sauce. The sauce, made from a reduction of red wine, beef broth, and aromatic herbs, adds depth and complexity to the dish, enhancing the natural flavors of the beef. This recipe is bound to impress your guests and elevate your grilling experience.

Cooking filet mignon on a charcoal grill requires some skill to guarantee the perfect sear while maintaining the steak’s tender and juicy interior. The addition of the red wine sauce complements the steak’s flavors and adds a touch of sophistication to the meal. This dish is perfect for serving 4-6 people, making it ideal for a small gathering or a family dinner. With the right ingredients and careful attention to the cooking process, you’ll create a memorable dining experience that’s sure to delight everyone at the table.

Ingredients for 4-6 servings:

• 4 to 6 filet mignon steaks (6-8 ounces each)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 cup red wine (preferably Cabernet Sauvignon or Merlot)
• 1 cup beef broth
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small shallot, minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon cornstarch (optional, for thickening)
• 1 tablespoon water (optional, for thickening)
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Charcoal Grill: Light your charcoal grill and allow it to heat until the coals are covered with a layer of white ash. This usually takes about 20-30 minutes. Arrange the coals for direct and indirect grilling zones to control the cooking temperature.
2. Season the Steaks: Pat the filet mignon steaks dry with paper towels and season generously with salt and freshly ground black pepper. Drizzle with olive oil and rub it into the meat to guarantee even seasoning.
3. Grill the Steaks: Place the steaks directly over the hot coals for a sear. Grill each side for about 3-4 minutes, or until a nice crust forms. Move the steaks to the indirect heat zone of the grill and continue grilling until they reach your desired doneness (about 125°F for medium-rare).
4. Prepare the Red Wine Sauce: While the steaks are grilling, heat a saucepan over medium heat. Add the butter, minced garlic, and shallot. Sauté until the shallot is translucent.
5. Make the Sauce: Pour the red wine into the saucepan and bring to a simmer. Add the beef broth and fresh thyme. Allow the mixture to reduce by half, stirring occasionally.
6. Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with water to create a slurry. Stir this into the sauce and simmer until it reaches your desired thickness.
7. Finish and Serve: Once the steaks are done, remove them from the grill and let them rest for 5 minutes. Spoon the red wine sauce over the steaks and garnish with fresh parsley if desired. Serve immediately.

Extra Tips:

For the best results, choose filet mignon steaks of similar thickness to guarantee even cooking. Allow the steaks to come to room temperature before grilling to ensure they cook evenly. Use a meat thermometer to check for doneness, as filet mignon can easily overcook. Letting the meat rest post-grilling helps retain its juices, making the steaks more tender and flavorful.

Adjust the seasonings and sauce thickness to your preference, and consider pairing this dish with a side of roasted vegetables or mashed potatoes for a complete meal.

Asian Soy Ginger Skirt Steak

Grilling steak on a charcoal grill adds a unique, smoky flavor that enhances the natural taste of the meat. The Asian Soy Ginger Skirt Steak is a perfect combination of sweet and savory flavors with a touch of heat. This recipe uses a marinade made from soy sauce, ginger, garlic, and other Asian-inspired ingredients to tenderize and infuse the skirt steak with robust flavors.

The end result is a juicy, flavorful steak with a beautiful char, perfect for a summer barbecue or a casual dinner with friends and family. Skirt steak is an ideal cut for this recipe because it’s thin, rich in flavor, and cooks quickly on a hot grill. The marinade not only adds flavor but also helps to tenderize the meat, making it juicy and delightful to eat.

When cooked on a charcoal grill, the steak develops a deliciously charred crust, while remaining tender and juicy inside. Serve this dish with a side of grilled vegetables or a fresh salad for a complete meal that will impress your guests.

Ingredients (Serves 4-6):

• 2 pounds skirt steak
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sesame oil
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon Sriracha or other hot sauce
• 1/4 cup green onions, chopped
• 2 tablespoons sesame seeds
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, combine soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, grated ginger, and Sriracha. Stir well until the sugar is dissolved and all ingredients are thoroughly mixed.
2. Marinate the Steak: Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making certain that it’s completely covered. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for more intense flavor.
3. Prepare the Grill: Preheat your charcoal grill to high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
4. Grill the Steak: Remove the steak from the marinade and let any excess drip off. Season both sides of the steak with salt and pepper. Place the steak on the hot grill and cook for 3-4 minutes on each side, or until it reaches your desired level of doneness.
5. Rest the Steak: Remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a juicy steak.
6. Serve: Slice the steak against the grain into thin strips. Garnish with chopped green onions and sesame seeds before serving.

Extra Tips:

For the best results, make sure to marinate the steak for at least 2 hours, as this allows the flavors to penetrate the meat thoroughly. If you’re short on time, even a 30-minute marinade can make a difference.

When grilling, keep a close eye on the steak, as skirt steak cooks quickly due to its thinness. It’s also essential to slice the steak against the grain to guarantee tenderness. If you prefer a less spicy dish, adjust the amount of Sriracha to your taste, or omit it entirely for a milder flavor.

Spicy Chipotle Hanger Steak

The Spicy Chipotle Hanger Steak is a tantalizing dish that combines the robust flavors of hanger steak with the smoky heat of chipotle peppers. This recipe is perfect for those who enjoy a little spice in their meals and love the taste of grilled meat. The hanger steak, known for its rich flavor and tenderness, is marinated in a blend of spices and chipotle peppers to infuse it with bold flavors before being seared to perfection on a charcoal grill. Serve this steak with a side of grilled vegetables or a fresh salad to complement the spicy, smoky flavors.

Cooking a Spicy Chipotle Hanger Steak on a charcoal grill not only enhances the steak’s natural flavors but also adds a unique, smoky aroma that’s hard to resist. The key to this dish is in the marinade, which should be prepared in advance to allow the steak to soak up all the delicious flavors. This recipe serves 4-6 people, making it ideal for a family dinner or a gathering with friends. By following the instructions carefully, you’ll achieve a steak that’s juicy, tender, and packed with a delightful punch of heat.

Ingredients for 4-6 servings:

• 2 pounds hanger steak
• 3 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the chipotle peppers, olive oil, garlic, cumin, smoked paprika, onion powder, salt, black pepper, and lime juice. Mix well to guarantee all ingredients are evenly incorporated.
2. Marinate the Steak: Place the hanger steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well-coated on all sides. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for more intense flavor.
3. Preheat the Grill: Prepare your charcoal grill for direct grilling over medium-high heat. Confirm the grates are clean and lightly oiled to prevent the steak from sticking.
4. Grill the Steak: Remove the steak from the marinade and let any excess drip off. Discard the marinade. Place the steak on the hot grill and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to guarantee the internal temperature reaches around 130-135°F for medium-rare.
5. Rest and Serve: Once cooked to your desired doneness, remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and flavorful. Slice the steak against the grain and garnish with fresh cilantro if desired. Serve immediately.

Extra Tips:

When grilling the Spicy Chipotle Hanger Steak, make sure to keep a close eye on the grill as hanger steak can cook quickly due to its thinness. Adjust the charcoal placement as needed to maintain consistent heat, and avoid flipping the steak too often to allow for nice grill marks to form.

Additionally, if you prefer a milder spice level, reduce the amount of chipotle peppers or remove the seeds before mixing them into the marinade. Ultimately, always slice the steak against the grain to guarantee tender, easy-to-chew pieces.

Juicy Tomahawk With Peppercorn Crust

There’s nothing quite like a perfectly cooked steak, and the juicy tomahawk with a peppercorn crust is a showstopper that’s sure to impress. This ribeye steak, with its long bone resembling a tomahawk axe, not only looks magnificent but also promises a flavorful and tender bite. The peppercorn crust adds a robust kick, beautifully complementing the rich, marbled meat.

Grilled over charcoal, this dish captures the essence of outdoor cooking, infusing the steak with a subtle smoky flavor that elevates its taste.

Preparing a juicy tomahawk with a peppercorn crust involves a few key steps to guarantee that the steak is cooked to perfection. Before grilling, the tomahawk needs to be properly seasoned and brought to room temperature to guarantee even cooking. The peppercorn crust is created using a blend of crushed peppercorns and other spices, which forms a flavorful crust that seals in the steak’s juices.

Cooking this steak over a charcoal grill adds an extra layer of complexity, as the heat and smoke from the coals bring out the natural richness of the meat. With the right technique, you can achieve a steak that’s crispy on the outside, yet tender and juicy on the inside.

Ingredients (serving size: 4-6 people):

• 2 tomahawk ribeye steaks (about 2-2.5 lbs each)
• 3 tablespoons whole black peppercorns
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• Fresh rosemary sprigs (optional)

Cooking Instructions:

1. Prepare the Grill:
• Set up your charcoal grill for indirect heat by piling the coals on one side. Light the charcoal and allow it to ash over until they’re medium-hot.
2. Season the Steaks:
• Crush the black peppercorns coarsely using a mortar and pestle or spice grinder. Mix the crushed peppercorns with kosher salt, garlic powder, and onion powder.
• Pat the tomahawk steaks dry with paper towels. Rub olive oil over each steak, then evenly coat them with the peppercorn mixture, pressing it onto the meat to create a crust.
3. Bring Steaks to Room Temperature:
• Let the seasoned steaks sit at room temperature for about 30 minutes. This step guarantees even cooking.
4. Grill the Steaks:
• Place the steaks on the cooler side of the grill (indirect heat), cover the grill, and cook for about 15-20 minutes, flipping once halfway through.
• Move the steaks to the hot side of the grill (direct heat) and sear each side for about 3-4 minutes until a crust forms. Use a meat thermometer to check for desired doneness (130°F for medium-rare).
5. Rest the Steaks:
• Remove the steaks from the grill and place them on a cutting board. Top each steak with a tablespoon of butter and let them rest for at least 10 minutes. This allows the juices to redistribute, guaranteeing a juicy steak.
6. Serve:
• Slice the steaks against the grain and serve with additional butter and rosemary sprigs for garnish, if desired.

Extra Tips:

To achieve the best results, make sure your steak is at room temperature before grilling. This helps in achieving an even cook throughout the steak. Use a good quality meat thermometer to avoid overcooking, as tomahawk steaks can be quite thick.

If you prefer a more intense flavor, you can marinate the steaks overnight with the peppercorn mixture. Also, remember to let the coals burn until they’re ashed over before grilling to prevent any bitter flavors from forming. Enjoy your perfectly grilled tomahawk steak!

Consistent Charcoal Heat Tips

Grilling a ribeye steak over charcoal is an art form that requires attention to detail and a passion for grilling. The charcoal grill imparts a smoky flavor that enhances the natural taste of the ribeye, making it a favorite among steak lovers. Achieving the perfect grilled ribeye steak involves not only selecting the right cut of meat but also mastering the art of maintaining consistent heat on your charcoal grill. This guarantees even cooking and a beautifully seared exterior with a juicy, tender interior.

Before you begin, verify your grill is clean and prepped for cooking. Using quality charcoal is essential for achieving that signature flavor. The key to a perfect ribeye lies in the preparation of the steak and the ability to maintain steady heat throughout the grilling process. With the right techniques and a little patience, you’ll be able to serve up a meal that will rival any steakhouse.

Ingredients (Serves 4-6):

• 4 ribeye steaks, each 1 to 1.5 inches thick
• 3 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Fresh rosemary sprigs (optional)
• 1 lemon, cut into wedges (optional)
• Charcoal briquettes or lump charcoal

Cooking Instructions:

1. Prepare the Steaks: Remove the ribeye steaks from the refrigerator about 30 minutes before grilling to allow them to reach room temperature. This helps them cook more evenly. Pat the steaks dry with paper towels to remove any excess moisture.
2. Season the Steaks: In a small bowl, mix the kosher salt, black pepper, garlic powder, and onion powder. Brush each steak with olive oil, then generously season both sides with the spice mixture. If desired, tuck a sprig of rosemary under each steak.
3. Prepare the Grill: Fill the bottom of your charcoal grill with charcoal and ignite. Allow the coals to heat until they’re covered with a light layer of gray ash – this usually takes about 20-30 minutes. Spread the coals out evenly for direct grilling, ensuring they cover about two-thirds of the grill.
4. Grill the Steaks: Place the ribeye steaks directly over the hot coals. Grill with the lid open, searing each side for 4-5 minutes to achieve a nice crust. For medium-rare, continue grilling for another 3-4 minutes per side, using an instant-read thermometer to verify the internal temperature reaches 130°F.
5. Rest the Steaks: Remove the steaks from the grill and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute throughout the meat, guaranteeing each bite is tender and flavorful.
6. Serve: Serve the ribeye steaks with a squeeze of fresh lemon juice and garnish with additional rosemary sprigs if using. Pair with your favorite side dishes for a complete meal.

Extra Tips:

To guarantee consistent heat, arrange your charcoal in a two-zone setup if you prefer to have an area for direct and indirect grilling. This allows you to move the steaks away from direct heat if they start to cook too quickly.

Avoid piercing the steak with a fork or knife while grilling to keep the juices sealed inside. Always use tongs for flipping. If you want to add extra flavor, consider adding wood chips to the coals for additional smokiness.