Charcoal Grilled Steak Recipes

Charcoal grilling produces unmatched flavor—deep smoky notes, crusty sears, and the rustic aroma that only live fire can deliver. Below are three full charcoal-grilled steak recipes, including techniques for thick and thin cuts, plus detailed tips for choosing coals, controlling heat, and building perfect crust.

⭐ SECTION 1: ESSENTIAL TECHNIQUE FOR CHARCOAL-GRILLED STEAKS

Choosing the Right Charcoal

Lump charcoal: burns hotter, cleaner, gives a bolder, wood-fired flavor. Best for thick steaks.
Briquettes: burn more evenly and longer; great for consistent temperature.

Many grillers use lump for searing and briquettes for extended cooking in a single session.

Two-Zone Fire Setup (Most Important Tip)

For perfect control:

One side: Direct High Heat (Searing)
Other side: Indirect Low Heat (Finishing)

For thick steaks (1¼–2 inches), this prevents burning while letting the center gently rise.

Heat Levels

Searing zone: 500–650°F
Indirect zone: 275–350°F

If you don’t have a thermometer, hold your hand 5 inches above the grate:

2 seconds = high heat
4–5 seconds = medium heat

General Grill Times

Approximate, depending on thickness:

1-inch steak: 3–4 minutes per side → finish 3–4 min indirect
1½-inch steak: 4–5 minutes per side → finish 5–7 min indirect
2-inch steak: reverse-sear recommended (see below)

Reverse Sear Method (For Thick Cuts)

Cook steak indirect at 225–275°F until internal temp is 10–12° below target.
Move to direct heat and sear 1–2 minutes per side.
Rest 8–10 minutes.

Produces insane crust + pink edge to edge.

⭐ SECTION 2: BASE MARINADES AND RUBS

Classic Backyard Steak Rub

1 tbsp kosher salt
1½ tsp coarse black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika

Bold Coffee–Brown Sugar Rub (Great for Charcoal)

1 tbsp finely ground coffee
1 tbsp brown sugar
1 tsp salt
½ tsp chipotle powder
½ tsp cumin
½ tsp black pepper

Adds smoky, caramelized crust.

Savory Soy-Worcestershire Marinade

¼ cup soy sauce
¼ cup Worcestershire
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp brown sugar
1 tbsp lemon juice
½ tsp pepper
Pinch red pepper flakes

Marinate 1–4 hours.

⭐ SECTION 3: CHARCOAL GRILLED STEAK RECIPES

🔥 RECIPE 1: Charcoal-Grilled Ribeye with Garlic-Herb Crust (LONGER)

Ingredients

2 ribeye steaks (1¼–1½ inch thick)
2 tbsp olive oil
1 tbsp kosher salt
1½ tsp coarse black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp fresh chopped rosemary
1 tbsp butter (optional finishing)

Instructions

1. Season the Steak

Pat steaks dry.
Brush with olive oil and season generously with salt, pepper, garlic powder, and smoked paprika.
Press chopped rosemary into the meat.

Let sit 30–45 minutes.

2. Prepare Charcoal Grill

Light a full chimney of lump charcoal.
Dump coals onto one side for a high-heat direct zone.
Leave the other side clean for indirect cooking.

Allow grill to reach 500°F+.

3. Sear the Ribeyes

Place steaks over direct heat:

4–5 minutes per side, turning only once.
Let flames lick the fat cap; that’s where ribeye magic happens.

For crosshatch marks, rotate the steak 90° halfway through each sear.

4. Finish Over Indirect Heat

Move steaks to cool zone and close lid.
Cook until internal temp reaches:

125°F for rare
130–135°F for medium-rare
140°F for medium

5. Rest and Serve

Rest 10 minutes.
Top with a pat of butter if desired.

Flavor Notes:
Smoky, garlicky, buttery—perfect balance of fat + crust.

🔥 RECIPE 2: Charcoal-Grilled New York Strip with Bold Coffee Rub (LONGER)

Ingredients

2 New York strip steaks (1–1¼ inches thick)
1 batch Coffee–Brown Sugar Rub (see above)
1 tbsp olive oil
Optional: splash of bourbon (for brushing)

Instructions

1. Rub the Steaks

Coat steaks with olive oil.
Apply the coffee rub generously on all sides.
Let rest at room temperature 20–30 minutes.

The sugar + coffee will help form a deep mahogany crust.

2. Fire Up the Charcoal

Use briquettes for steady heat.
Set up a two-zone fire:

Direct heat: 550°F
Indirect heat: 300–325°F

3. Sear Hard

Place steaks over the hottest area:

3–4 minutes per side
Expect caramelization and some sparks from the sugar—this is good.

During the last 30 seconds, brush lightly with bourbon for smoky aroma.

4. Finish to Temperature

Move steaks to indirect heat:
Cook until 130–135°F for medium-rare.

5. Rest + Slice

Rest 8 minutes.
Slice against the grain.

Flavor Notes:
Slight sweetness, coffee richness, smoky edges—phenomenal with charcoal fire.

🔥 RECIPE 3: Classic Charcoal-Grilled T-Bone with Savory Marinade (LONGER)

Ingredients

2 T-bone steaks, 1¼–1½ inches
1 batch Savory Soy-Worcestershire Marinade
Coarse salt and pepper
1 tbsp oil
Optional herb butter

Instructions

1. Marinate

Place steaks in a bag or dish.
Cover with marinade; refrigerate 2–4 hours, turning once.

Remove and pat dry before grilling (important for sear).

Season with extra salt and pepper.

2. Prep Charcoal

Use lump charcoal for hotter searing.
Heat grill to 500–600°F on one side.

3. Sear the T-Bones

Grill steaks directly above the coals:

4 minutes per side
Flip only once.

The tenderloin side cooks faster; keep it slightly farther from the hottest area.

4. Finish Indirect

Move steaks to indirect heat, close the lid, and cook until:

125°F rare
130–135°F medium-rare
140–145°F medium

5. Rest and Serve

Rest 8–10 minutes.
Finish with herb butter or a sprinkle of flaky salt.

Flavor Notes:
Savory, slightly tangy, smoky, and steakhouse-style.

⭐ SECTION 4: OPTIONAL EXTRAS

Steak Butter Ideas

Garlic-Parsley Butter: butter + garlic + parsley + lemon
Blue Cheese Butter: butter + blue cheese + chives
Smoky Chipotle Butter: butter + chipotle + lime

Wood Chip Pairings

Add a handful of soaked wood chips to charcoal for extra smoke:

Hickory → strong smoky flavor
Mesquite → bold, earthy, intense (best for ribeyes)
Apple or Cherry → mild sweetness (great for fillets or strip steaks)

Perfect Sides

Grilled asparagus
Baked potatoes
Garlic bread
Charred corn with chili–lime butter
Steakhouse wedge salad

OTHER RECIPES

A nice grill recipes for steak to try !

Grill Recipes for Steak INGREDIENTS :

1. 1 cup of red wine,
2. ¼ cup of sherry,
3. 2 tablespoons of hot sauce,
4. 2 tablespoons of soy sauce,
5. 2 tablespoons of sugar,
6. 8 to 10 green onions sliced thin.
7. 5 minced garlic cloves,
8. 2 tablespoons of minced ginger, and
9. 2 of your favorite type of steaks.

Grill Recipe for Steak INSTRUCTIONS
Mix together the wine, sherry, hot sauce, soy sauce, and sugar. Now, add the green onions, garlic and ginger. Stir together very well.

Place the steaks in a dish with a lid, pour the sauce over the steaks and marinate for at least 2 hours in the refrigerator covered. Grill as usual basting with the marinade until desired doneness.

Experimenting with charcoal grilled steak recipes can be fun if you enjoy giving your taste buds a new treat...the grill recipe for steak is ready to serve...enjoy the steak !!
baked-steak-recipes.

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Rock's T-Bone Steaks

Grill Recipes for Steak: Rock's T-Bone Steaks

A robust, smoky, deeply seasoned grilled T-bone steak inspired by classic American backyard barbecue, with a marinade that builds layers of savory, peppery, slightly spicy flavor. Perfect for high-heat grilling and ideal for showing off the beauty of T-bone cuts: the strip on one side, the tenderloin on the other.

Ingredients (Serves 2–4)

For the Steaks

2 large T-bone steaks, 1¼–1½ inches thick (about 1.25–1.75 lbs each)
2–3 tbsp olive oil
Coarse kosher salt, to taste
Freshly cracked black pepper, generous amount
1 tsp garlic powder
1 tsp onion powder
½–1 tsp smoked paprika
½ tsp crushed red pepper flakes (optional, for heat)

For the Marinade

¼ cup soy sauce
¼ cup Worcestershire sauce
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp brown sugar (balances the soy + adds caramelization)
1 tbsp lemon juice or apple cider vinegar
½ tsp black pepper
½ tsp dried oregano or Italian seasoning

Optional Enhancers

1–2 tbsp steak seasoning blend (Montreal style works great)
Fresh herbs—thyme or rosemary—for finishing
2 tbsp butter for basting during the last minute on the grill

Instructions

1. Prepare the Steaks

Pat the steaks dry thoroughly—dry meat equals better browning.
Trim only large, hard pieces of fat; leave most fat intact for flavor.

Season both sides generously with:

kosher salt
black pepper
garlic and onion powder
smoked paprika
crushed red pepper (if using)

Let the steaks sit at room temperature for 30–40 minutes to relax the muscle fibers and help them cook more evenly.

2. Make the Marinade

In a bowl or large zip-top bag, combine:

soy sauce
Worcestershire
olive oil
garlic
brown sugar
lemon juice
pepper
oregano

Mix until the sugar dissolves.
Add the steaks and coat thoroughly.

Marinate 2–4 hours for best flavor, but even 1 hour works.
Avoid marinating overnight because the acidity can soften the meat too much.

3. Preheat the Grill

Heat your gas or charcoal grill to high heat (450–550°F).
T-bone steaks love direct, high searing, followed by a short finish over indirect heat.

If using charcoal:

pile coals to one side for a 2-zone setup
let them burn until glowing and lightly ashed

If using gas:

preheat all burners
then turn one side to low for a cool zone

Lightly oil the grates to prevent sticking.

4. Sear the Steaks

Remove steaks from marinade; let excess drip off.
Pat lightly and brush with a bit of oil.

Place on direct heat:

3–4 minutes per side for a hard sear
Don’t move them—let the crust form
Rotate halfway through each side if you want crosshatched grill marks

During the last minute, baste with butter and herbs for a steakhouse finish (optional but amazing).

5. Finish Over Indirect Heat

Move steaks to cool side of grill.
Cook until desired doneness:

Doneness	Internal Temp (Pull Off Grill)	Final Temp
Rare	120–125°F	125–130°F
Medium-Rare	130–135°F	135–140°F
Medium	140–145°F	145–150°F
Medium-Well	150–155°F	155–160°F

Because a T-bone contains two muscles, the tenderloin side will cook faster; keep that side slightly farther from the hottest zone.

6. Rest and Serve

Let the steaks rest 8–10 minutes loosely tented with foil.
This redistributes juices for maximum tenderness.

Slice against the grain or serve whole.

Optional finishing touches:

A pat of butter
Sprinkle of flaky sea salt
Fresh herbs
Cracked pepper

Serving Ideas

Rock’s T-Bone Steaks pair well with:

Grilled corn brushed with chili-lime butter
Baked or grilled potatoes
Charred asparagus or Brussels sprouts
Creamy horseradish sauce
Steakhouse wedge salad

Tips for Maximum Flavor

Use thick steaks (thin ones dry out fast).
Rest before and after grilling.
High heat = better sear and more flavor.
Don’t skip the sugar in the marinade—just enough to create caramelization.
Let the steak’s natural beefiness shine; don’t over-season.

OTHER RECIPES

Grill Recipe for Steak Ingredients

4 teaspoons salt, or to taste
2 teaspoons paprika
1 1/2 teaspoons ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder, or to taste
3/4 teaspoon cayenne pepper, or to taste
3/4 teaspoon ground coriander, or to taste
3/4 teaspoon ground turmeric, or to taste
4 (16 ounce) t-bone steaks, at room temperature

Grill Recipes for Steak Instructions

Preheat an outdoor grill for high heat, and lightly oil the grate.

Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
Rub the steaks on all sides with the seasoning mixture.

Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare.

An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Enjoy the steak !
Grill recipes for steak: honey-glazed-grilled-salmon-steaks

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