Charbroiled Steak
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To be honest I don’t really see my self cooking a steak like, I do recall that Good Eats episode where he did show you every which way to cook a steak.
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Nice, that’s a cool take on it. I’ve done the cowboy-style cook where the steak is directly on the coals, interestingly enough there is little ash that ends up on the steak.
Matt W.
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Nice, that’s a cool take on it. I’ve done the cowboy-style cook where the steak is directly on the coals, interestingly enough there is little ash that ends up on the steak.
@matt-westerhaus haven’t done that method yet, but have seen it done for years.
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Reverse sear is my go-to but I have tried it.
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I have used the top of the chimney with charcoal, works great for two or three 3/4" to 1-1/2" steaks
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I had saw a post online about cooking steaks under a lit charcoal chimney so I thought I would give it a try. Upon further research I saw that Alton Brown has used this method so I figured it was probably worth a shot. One of the problems mentioned with this method of cooking was ashes falling on your steak. To combat this I used B&B Char Logs. In some of what I saw online, some people sat the chimney directly over thier steaks, I opted to use bricks and sit the chimney on them so I could better monitor the cook. I first seasoned my ribeyes and cooked sous vide at 115 degrees, then proceeded to charbroil them to a crusty seared perfection, and finished them off with some compound butter.
The process worked well, I wouldn’t use it if cooking more than a couple steaks as you can only cook one at a time. One advantage of cooking a steak this way is that you eliminate flair ups from fat dripping on to hot coals and it flaming up. I would also note that charcoal you see under the steak is not lit.
Jonathon or Austin have video of this endeavor they are going to insert into this post as well. Joe Hell PapaSop Chef HerbcoFood ND Mike Darkfish89
Tex_77
Have done it above the chimney several times but not below. I typically use a 10 oz steak. About a minute each side and then rest. -
I had saw a post online about cooking steaks under a lit charcoal chimney so I thought I would give it a try. Upon further research I saw that Alton Brown has used this method so I figured it was probably worth a shot. One of the problems mentioned with this method of cooking was ashes falling on your steak. To combat this I used B&B Char Logs. In some of what I saw online, some people sat the chimney directly over thier steaks, I opted to use bricks and sit the chimney on them so I could better monitor the cook. I first seasoned my ribeyes and cooked sous vide at 115 degrees, then proceeded to charbroil them to a crusty seared perfection, and finished them off with some compound butter.
The process worked well, I wouldn’t use it if cooking more than a couple steaks as you can only cook one at a time. One advantage of cooking a steak this way is that you eliminate flair ups from fat dripping on to hot coals and it flaming up. I would also note that charcoal you see under the steak is not lit.
Jonathon or Austin have video of this endeavor they are going to insert into this post as well. Joe Hell PapaSop Chef HerbcoFood ND Mike Darkfish89
Tex_77 this is interesting. I haven’t used Char logs but I did see some at a store the other day. I might have to try this.
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Tex_77 That looks like a great steak.
Do you think that broiling under coals sacrifices some of the charcoal grilling flavor you get from grilling over coals? -
I had saw a post online about cooking steaks under a lit charcoal chimney so I thought I would give it a try. Upon further research I saw that Alton Brown has used this method so I figured it was probably worth a shot. One of the problems mentioned with this method of cooking was ashes falling on your steak. To combat this I used B&B Char Logs. In some of what I saw online, some people sat the chimney directly over thier steaks, I opted to use bricks and sit the chimney on them so I could better monitor the cook. I first seasoned my ribeyes and cooked sous vide at 115 degrees, then proceeded to charbroil them to a crusty seared perfection, and finished them off with some compound butter.
The process worked well, I wouldn’t use it if cooking more than a couple steaks as you can only cook one at a time. One advantage of cooking a steak this way is that you eliminate flair ups from fat dripping on to hot coals and it flaming up. I would also note that charcoal you see under the steak is not lit.
Jonathon or Austin have video of this endeavor they are going to insert into this post as well. Joe Hell PapaSop Chef HerbcoFood ND Mike Darkfish89
Tex_77 looks great. The process makes sense and would work like a broiler in an oven. How did the taste compare to your normal method?
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Tex_77 That looks like a great steak.
Do you think that broiling under coals sacrifices some of the charcoal grilling flavor you get from grilling over coals?processhead probably lost a little ofvtye smoke flavor, but not much.
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Tex_77 looks great. The process makes sense and would work like a broiler in an oven. How did the taste compare to your normal method?
GWG8541 it was on par with my normal method. I figure it’s another tool in the tool box of steak cooking!
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Tex_77 having issues right now, Ill text you when I get it working
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Tex_77 zGot it added to the top of your original post.
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