Cook Awesome Charcoal Steaks With Chimney Snack
There is something special about a charcoal steak. To maximize the flavor and aroma of charcoal grills, America’s Test Kitchen has a little method, but it will give incredible results. First, get the chimney starter – you’ll need it for more than just lighting your grill.
The video above will walk you through all of this, but as we said, it takes a little more work than just salt, pepper, and toss on the grill. This is where you’ll want some nice thick steaks and will need to trim off the greasy cap before you start. Take a sharp knife and make fine shading on each side of the steaks, then season them with salt. Place them on the skewer as shown in the video so you have two steaks on the skewer.
Next, you need to preheat the oven. No, you’re not going to the grill yet. You should bake the steaks until they reach 120 degrees Fahrenheit (~ 48 degrees Celsius) inside. Then take a charcoal grill starter, cover it with charcoal and light it. When the embers have dispersed, blot the steaks dry and finish over the charcoal, about one minute on each side, to make a nice charcoal. The interior should be nice, medium-rare evenly, but the outside will have that delicious charcoal and smoke that comes with a grill.
That’s a lot, but it’s a great way to quickly cook steaks so you can grill them, prepare other dishes (like chicken or vegetables) that take up valuable space and take less time to cook. , and you end up with a perfectly cooked steak. For more and complete recipe, click on the link below to find out more.
Behind the Challenge: The Primitive, Ideal Grilling Method With Dan Sousa From Cook’s Illustrated | America’s Test Kitchen