Best way to grill a steak.

[Thomas/Klamerus]

I have two 18" weber kettles a 18" wsm a 14.5" wsm and a smoky joe and I think the buest way to cook one steak is on top of a charcoal chimney starter.

 

[Barb D]

Very interesting way. Steak looks good also.

 

[Rich Dahl]

I've seen a few folks do that on here, seems to work pretty good.

 

[Rich G]

I've always wanted to do that since I saw Alton Brown do it on Good Eats......still haven't gotten around to it, but yours looks great!!

Rich

 

[Len Dennis]

I have two 18" weber kettles a 18" wsm a 14.5" wsm and a smoky joe and I think the buest way to cook one steak is on top of a charcoal chimney starter.

I like it! Thanks for this reminder

 

[Bob H.]

Grilling a steak on the charcoal starter can be good, but you really have to stay right there with it and not walk away. There were some here who did this, but a good
cast iron hibachi works better with more control. Try one if you see a good deal at the end of the season. Your steak looks very good!

 

[Craig Alumbaugh]

That I will have to try and the steak looks delicious

 

[ChadVKealey]

Looks tasty! Alton Brown refers to this as (I think) the "Jet Engine Method". I'd also like to try his right-on-the-coals approach with some flank steak sometime.

 

[CaseT]

Personally I like to dust off the hot coals and throw the steak right on top! Caveman style!

 

[russ olin]

I have done this a few times, but it's been a while. Steak looks guud!

 

[Cliff Bartlett]

I've seen this on the board and heard about it, but never tried it. Yours looks fantastic.

 

[Enrico Brandizzi]

Great looking steak!

 

[Todd Phillips]

It is a fun way of doing it. I prefer a reverse sear myself. But that's non of my business

 

[Luke P]

Looks good from here. Without anywhere for indirect heat, do you just take it right to the plate?

I am usually cooking for the family, but next time Im alone...this is the way I'm gonna go.

 

[Thomas/Klamerus]

Looks good from here. Without anywhere for indirect heat, do you just take it right to the plate?

I am usually cooking for the family, but next time Im alone...this is the way I'm gonna go.

I hold the grate with my hand and move the steak away from the coals if I get flare-ups. Also I can put just the bone over the coals to cook the meat near the bone more.

 

[Jay Rideout]

Unknown BBQ now sells a grate that fits on the chimney

http://unknownbbq.com/chimney-griller/

Jay

 

[Bob Correll]

I've cooked them under the chimney too, like this Porterhouse using lump:

 

[Jim Mathews]

I like thick steaks, I've been doing a sort of low-temp reverse sear. I put a few lit coals in the kettle, get cooking temp around 130, with some chips or chunks for smoke. Put the thick steaks on the other side, indirect, until internal temp gets to about 100 degrees. When close, I light a chimney of charcoal. When the internal temp of the steak is around 100 degrees, I take the steak off, dump the lit charcoal in, put the steaks back on direct when grill is blazing hot, couple of minutes per side to medium rare. Best of both worlds for me - inside is cooked uniformly, tender, moist, smoky. And the outside has a flavorful sear.