Thanks for the post.Charcoal grilling is my taste. It gives meat a flavour you can’t get any other way. I use a Weber grill with a lid. The lid is key for consistency. My grill model is integrated into a table with a propane lighting feature and an easy to clean ash removal system. It makes charcoal grilling clean and easy as far as the physical part goes. But you still have to get the meat right and grilling outdoors with charcoal in different weather conditions takes practice. You’ll have to “learn” your grillI. It’s not easy but well worth the effort. One nuance to keep in mind is that the middle of the grill is hotter than the perimeter.
I’ve tried many different briquettes and hard wood charcoals. I’ve settled on Weber brand (no chemical additives) natural briquettes which came to market only a few years ago. This charcoal can be found in some hardware stores and BBQ stores. Kingsford brand is probably the best for flavour but does have additives. One uniform layer of charcoal is all you want. Too much will be too hot. Too little will be too cold. To get started remove the upper grill and make a pyramid of charcoal in the middle of the lower grill then light it. Once the briquettes are a uniform grey color (about 20-30 mins depending on wind speed and outside temperature) spread them out in one full layer and drop the top grill on. You’re ready to go.
I buy high quality meats at either Pusateri’s in Toronto or, if you’re in the western GTA, Marilu’s in Burlington. Neither is inexpensive but I’m a big believer in “you get what you pay for”. They both have friendly knowledgeable butchers and servers plus a great selection of meats. All of it top notch and they accept custom orders. I often buy prime grade New York strips around 16 oz’s available at both stores for about $35 a pound but they do have others in the mid to high $20’s. Pusateri’s has 5 different cuts of New York strips! No matter what steak you choose it should be at least an inch and a quarter to an Inch and a half thick. Both of them sell a steak spice called “Barbarians” sourced from Barbarians Steak House on Elm Street downtown. It’s unique and everyone I’ve served it to liked it. Salt, pepper, and light garlic or whatever your personal fave is works too for spicing your meat. Just be sure to use something because plain meat is boring.
I allow the meat to come to room temp one hour before I light the charcoal. It’s critical especially for bone-in steaks. A cold bone will keep a good portion of the meat raw. For T-Bones I first grill the steak standing straight up on the bone for 3 minutes to make sure the bone is hot. Now I’m sure some will disagree with trimming the fat off but with high quality well marbled meat you don’t need the extra fat. So I cut it off and coat the steak on all sides with the spice 5 mins before grilling.
Depending on your char preference, position steaks about half way between the center and perimeter of the grill. The closer to the center the darker your steak will be and vice versa. Inches matter. Cook 4-5 minutes per side with the lid ON for medium rare. Rest 5 minutes on a pre heated plate and serve. Of course different size steaks will dictate actual cook times and grill position. A meat thermometer will help you with the learning curve.
May the grill be with you!
I too have had a Webber kettle for years and love it!
I cook the odd steak and will reference your post when cooking steaks come this spring/summer.
My go to is chicken and wings on indirect heat. Toss in a teaspoon of baking soda to your coating and it comes out super crispy.
The only difference is that I use a chimney to start the coals - About 15 minutes and they are white and glowing red.
Great tips,
Cheers!
