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