Grilled Beef Steak over Charcoal

Cooking method

1. Step 1:

   

   How do you grill beef steaks over charcoal, and which cut is best? Premium steaks are ideal here. They come from the back of the steer, where the muscles do less work — which is exactly why the meat is so tender. Premium cuts don't need a heavy marinade; simply resting the beef in a blend of peppers, seasonings, and oil is enough to bring out its remarkable flavor.

2. Step 2:

   

   Prep the steaks ahead of time: take them out of the vacuum packaging, pat them dry with paper towels, wrap them in parchment, and refrigerate for two or three days. Dry-aging the meat makes it juicier and more tender.

3. Step 3:

   

   You can salt the beef before it goes into the fridge, or skip it and season once the steaks are done. I usually salt mine after they come off the grill.

4. Step 4:

   

   Get everything ready for the marinade. Rinse the bell pepper and chili, then remove the seeds and stems. Skip the chili if you'd rather keep it mild. Cut the peppers into small pieces so they're easier to blend.

5. Step 5:

   

   Add olive oil (or a neutral, odorless vegetable oil) to a blender jar, then add the peppers along with the peppercorns.

6. Step 6:

   

   Blend until smooth.

7. Step 7:

   

   Pour the marinade over the steaks and massage it in gently so the pepper mixture coats them evenly.

8. Step 8:

   

   Put the meat in a bag and let it sit at room temperature for an hour or two.

9. Step 9:

   

   Light the grill and wait until the wood has burned down to hot coals. Scrub the grate clean and brush it with vegetable oil. Lay the marinated steaks on the grate.

10. Step 10:

    

    After a minute or so, turn the steaks over. Use tongs rather than a fork so you don't pierce the meat and let the juices run out.

11. Step 11:

    

    Keep grilling, turning now and then, until the steaks reach your preferred doneness. The hot coals sear the surface, giving you a golden crust on the outside and juicy meat within.

12. Step 12:

    

    Transfer the finished steaks to a flat surface and sprinkle with coarse salt (if you didn't salt them earlier in step 3).

13. Step 13:

    

    Tent them with foil and let them rest for 5–10 minutes.

14. Step 14:

    

    Serve with fresh or fire-roasted vegetables and your favorite sauces.

15. Step 15:

    

    Slice the steak into portions with a sharp, thin knife and scatter finely chopped herbs on top.

16. Step 16:

    

    Your incredibly tasty, remarkably juicy charcoal-grilled beef is ready — serve it hot!