Ultimate Charcoal-Grilled Steaks
Why This Recipe Works
For a steak that delivered a perfectly brown crust, even doneness, and a narrow gray band—plus, flavor from the grill—we ditched the actual grill in favor of a superhot charcoal chimney. Skewering the steaks and laying them over the chimney made for a secure, easy-to-manage setup and more even browning across the entire surface of the steaks. After trimming the steaks’ fat caps in order to eliminate flare-ups, we score the steaks for better browning. We bake the steaks, well salted to ensure seasoning throughout, slowly in a low oven to cook them evenly and dehydrate their surfaces before blasting them over the chimney for about 60 seconds per side.