How to Grill Steak on Charcoal | Kingsford® (2024)

How to Prep

• A few hours before grilling, liberally apply kosher salt (not table salt) to both sides of the meat. Refrigerate for 1 hour per inch thickness of meat.
• 30 minutes before grilling, remove the steaks from the fridge. Trim the excess fat and make vertical slashes in the outer ring of fat to prevent curling.
• Apply freshly ground pepper and let the meat warm to room temperature.

How to Prep

See Also

Grilled Ribeyes with Beer & Brown Sugar MarinadeFilet Mignon Stroganoff Recipe | CDKitchen.comMehrkornbrot - Das Rezept für Dein neues Lieblingsbrot | KleineköchinInsanely Delicious Prime Rib Recipe

How to Build Your Fire

• Give your top grill grate a good brushing and set it aside. Pour Kingsford® Professional Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
• Once the charcoal turns gray with ash, arrange coals in a Two-Zone Method: coals on one side of the grill and a void on the other.
• Coals should be at Medium Heat — around 400°F. How to control the heat when grilling with charcoal.

• How to Gauge Grill Heat Without a Thermometer

  Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

  
  

  • High Heat (450° to 550°F):
  2 to 4 seconds
  •Medium Heat (350° to 450°F):
  5 to 6 seconds
  •Low Heat (250° to 350°F):
  8 to 10 seconds

  
  

  Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

  
  

  When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  
• When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

How to Build Your Fire

Grilling Time & Temp

• Place your steaks directly above the coals and sear for 2 to 3 minutes per side with the lid closed. Don’t touch the steaks while searing — you’ll get better grill marks.
• Once seared, move the steaks to the cooler side of the grate and close the lid for 2 to 11 minutes depending on grill temp, steak thickness and desired level of doneness.

• How Done Is My Steak? Let’s Find Out * USDA Safety Guidelines recommend cooking steak to the mediumtemp of 145°F to make sure any harmful bacteria are destroyed.
  ** Cooking times are approximate and based on a 1” steak, including sear time.

  
• While your steaks are still on the grill, insert the digital meat thermometer into the thickest part to check the internal temperature.
• When they’re a few degrees away from your goal temp, remove them from the grill — the temperature will continue to rise after they’re removed from the grill.

The Finish

• Place steaks on a cutting board, loosely cover with aluminum foil and let them rest for 5 minutes before serving. Don’t skip this step! It makes a world of difference in tenderness and tasty juices.
• If you’re slicing your steak, make sure you slice against the grain — the opposite direction of how the muscle fibers run. Serve and enjoy!

The Finish

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