Charbroiled Recipe

Bring to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking. Pat dry with paper towels to remove surface moisture — this helps form a good char.

Season

Rub both sides lightly with olive oil. Evenly season with kosher salt, black pepper and garlic powder. Press seasonings gently so they adhere.

Preheat grill

Preheat a charcoal or gas grill for high heat (500–600°F / 260–315°C) with one zone for direct high heat. If using a cast-iron griddle or heavy skillet on stove, preheat until smoking hot.

Sear and char

Place steaks directly over the hottest part of the grill. For 1-inch steaks: sear 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C). For thicker steaks, use 4–6 minutes per side or adjust to desired doneness. Avoid moving the steak while searing to develop cross-hatch char marks. If using a skillet, press down slightly and do not overcrowd.

Make baste

While steaks cook, combine soy sauce, Worcestershire sauce, lemon juice, brown sugar, smoked paprika and chili flakes in a small bowl. Whisk until sugar dissolves. Add butter to a small saucepan and melt over low heat, then whisk in the sauce mixture until combined and warm (do not boil).

Baste during cooking (optional)

During the last 1–2 minutes of cooking each side, brush the warm baste onto the steak once to add flavor and help caramelize the exterior. If flames flare up, move steak briefly to cooler zone and finish cooking.

Finish with butter

When steaks reach target temperature, transfer to a cutting board and spoon any remaining warm butter-baste over the top to glaze.

Rest

Let steaks rest uncovered for 5–7 minutes to allow juices to redistribute. This yields a juicier steak when sliced.

Serve

Slice against the grain if serving sliced. Sprinkle with chopped parsley and serve with lemon wedges to squeeze over the steak for brightness.