I read
chopsaw
's older post about cooking Steak over just wood burned down to coals, and had to try. This ended up being one of the best Steaks I've ever had.
Here's 2 thick Strips from Widlfork foods, seasoned up with
tx smoker
's beef Rub he posted a few months ago and is now my go to for Steaks. These were about 1.5 lbs each.
Fire getting started in the chimney, used a handful of briquets and some Hickory chunks to get it going.
Once coals were ready I dumped onto the burn tray of my Chargriller Charcoal Grill. The main thing I like about this Grill is I can raise or lower the burn tray closer to the meat as it cooks. Added a few Hickory Splits as well to keep the flames going. Put these Strips on, closed lid and waited 3-5 minutes.
This is after 5 minutes, first turn over to see what's happening on the other side. I loved what I see, lol.
About another 5 minutes and IT was 130-135, pulled off Grill to rest a few minutes. One thing I do is heat the serving plate, so the meat is resting on a hot or warm plate to better distribute the juices during the rest time.
Here's the finished cut shot. To me these were perfect doneness, and as Rich
chopsaw
warned, one of the best flavors and very tender steaks I've ever had.
I'll be doing steaks this way from now on, weather permitting. Next time I'll turn them over more frequently to have just a little less char. Overall this was a great experience for me and a gamechanger for sure. From Robert's
tx smoker
beef Rub to Rich's
chopsaw
method. A true team effort, another example of how this is the greatest place to be with the greatest people on board to always help and lend a hand.
I used the second Steak for some Quesadillas the next day for lunch and a little snack, sorry no pics. Just as tender and delicious the next day too.
Thanks for stopping by, and stay safe.
chopsaw
's older post about cooking Steak over just wood burned down to coals, and had to try. This ended up being one of the best Steaks I've ever had.Here's 2 thick Strips from Widlfork foods, seasoned up with
tx smoker
's beef Rub he posted a few months ago and is now my go to for Steaks. These were about 1.5 lbs each.
Fire getting started in the chimney, used a handful of briquets and some Hickory chunks to get it going.
Once coals were ready I dumped onto the burn tray of my Chargriller Charcoal Grill. The main thing I like about this Grill is I can raise or lower the burn tray closer to the meat as it cooks. Added a few Hickory Splits as well to keep the flames going. Put these Strips on, closed lid and waited 3-5 minutes.
This is after 5 minutes, first turn over to see what's happening on the other side. I loved what I see, lol.
About another 5 minutes and IT was 130-135, pulled off Grill to rest a few minutes. One thing I do is heat the serving plate, so the meat is resting on a hot or warm plate to better distribute the juices during the rest time.
Here's the finished cut shot. To me these were perfect doneness, and as Rich
chopsaw
warned, one of the best flavors and very tender steaks I've ever had.
I'll be doing steaks this way from now on, weather permitting. Next time I'll turn them over more frequently to have just a little less char. Overall this was a great experience for me and a gamechanger for sure. From Robert's
tx smoker
beef Rub to Rich's
chopsaw
method. A true team effort, another example of how this is the greatest place to be with the greatest people on board to always help and lend a hand.I used the second Steak for some Quesadillas the next day for lunch and a little snack, sorry no pics. Just as tender and delicious the next day too.
Thanks for stopping by, and stay safe.
