Description

Grilling a steak ‘hot and fast’ could sometimes be described as “simple but not easy”. The process is very straightforward and as long as you follow these steps, you’ll be able to enjoy a high-quality finished product.

As with many recipes, using quality ingredients is critical to success. This is especially true when it comes to grilling and smoking meat. If you want top-shelf results, meat selection is NOT the place to cut corners or save a few dollars.

When grilling steak by any method (hot and fast, reverse sear, etc.), starting with a steak which is graded as Prime or Choice is absolutely essential to enjoying your finished product. This cannot be stressed enough…steak CUT and GRADE selections are the most important steps in this entire process, with COOKING TIME/INTERNAL TEMPERATURE coming in not far behind (See Notes Below).

WARNING: As you follow this recipe and refine to your taste, you’ll soon find your made-at-home steak will surpass most restaurant-made steak offerings. As you hone your steak grilling skills, prepare to be disappointed if you order steak when eating out.

Ingredients

Ribeye steak (or other well-marbled steak) – Prime or Choice grade
SPG (Salt-Pepper-Garlic) – I use The AP Rub
Steak seasoning of choice – I enjoy many different blends, but some of my go-to seasonings include Steak Rub, Black and Tan, or Thundering Longhorn.
2 tbsp melted butter

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Instructions

Pull steak from fridge and lightly dust both sides with SPG. As a general rule, be careful with salt — it’s easy to overdo it and nearly impossible to undo.
After the light SPG dusting, let the steak rest on the counter/at room temp until your coals are ready (20-ish minutes).
Fill a chimney full of charcoal and light the coals. Allow the coals to burn around 20 minutes.
Open all vents on your grill to maximize air flow, and dump your coals evenly into the grill.
Add seasoning of choice to steak (or roll old school with just the SPG).
Place steak directly over the hot coals; this method of grilling is sometimes referred to as “direct”, in that you’re cooking directly over the heat source.
Close the lid and set a timer relative to half the total cooking time based on your desired level of doneness. For example, if you want your steak to be medium-well, total cooking time should be approximately 10 minutes. Therefore, you’ll cook your steak 5 minutes per side. (See this chart for total times and doneness levels). Alternatively, you can use an instant read thermometer for more specificity.
After you’ve achieved your specific level of doneness, pull the steak from the grill and place it on a cutting board or plate, and pour melted butter over the top. Allow the steak to rest for 5 minutes prior to cutting.

Notes

Cut: Choose a cut of steak which is well-marbled. Marbling = flavor, period. Lean cuts are less forgiving in terms of overcooking, which can cause your finished steak to be tough or very chewy.

Grade: Purchase Prime or Choice grade steak. Purchasing at a local butcher shop or a grocery with an actual meat department is ideal, as help will be available should you encounter any indecision.

Cooking Time/Internal Temperature: Cooking time determines the internal temperature of the steak, and internal temperature directly correlates to how “done” you want your steak. Generally speaking, internal temp and levels of doneness are as follows:
– Rare = 125-130 degrees
– Medium-Rare = 130-140 degrees
– Medium = 140-150 degrees
– Medium-Well = 150-156- degrees
– Well Done = 160-210 degrees

Here is a great reference regarding cooking times, internal temps, and doneness levels.