Coal-fired Steaks Recipe

Bring steaks to room temperature

Remove steaks from refrigerator 45–60 minutes before cooking and pat dry with paper towels. Bringing them to room temp ensures even cooking.

Season

Rub a light coat of olive oil over both sides of each steak. Generously season both sides with coarse kosher salt, then sprinkle garlic powder and finish with freshly ground black pepper just before grilling.

Light the charcoal

Fill a charcoal chimney about two-thirds full with lump charcoal (about 6 cups). Place natural fire starters under the chimney and light. Let the charcoal burn until the top coals are mostly covered with white-gray ash, about 15–20 minutes.

Prepare grill and coal bed

When coals are ready, dump them onto the grill's coal grate and spread into a single even bed for high direct heat. Leave a small cooler zone at one side if you want to finish thicker steaks with indirect heat. Place the metal grate into position and let it preheat for 5 minutes to get hot.

Establish cooking zones

Using tongs, move some coals aside to create a slightly cooler zone for resting/finishing if desired. For searing, maintain an even, hot coal bed directly beneath where the steaks will sit.

Sear over coal fire

Place steaks directly over the hottest part of the coals. Sear for 2–3 minutes without moving to develop a dark crust, then flip and sear the other side 2–3 minutes. Use long-handled tongs; do not pierce the meat.

Check internal temperature

After initial sear, check temperature with an instant-read thermometer: 115–120°F for rare, 125–130°F for medium-rare, 135°F for medium. If steaks need more cooking, move them to the cooler zone and continue cooking with the lid closed (if available), checking every 2–3 minutes until desired temp.

Make finishing butter

While steaks are finishing, place unsalted butter in a small heatproof bowl near the grill. Add crushed garlic clove and thyme sprigs to the butter to warm slightly from grill heat; do not melt to a runny state — you want softened, fragrant butter.

Rest and baste

Remove steaks from the grill when they reach 5°F below the target temp (carryover will raise them). Tent loosely with foil and rest 6–8 minutes. While resting, spoon a little of the softened garlic-thyme butter over the steaks so it melts into the crust.

Serve

Slice against the grain if steaks are to be sliced, or serve whole with remaining butter on top. Optionally finish with a light sprinkle of flaky sea salt and a few extra thyme leaves.

After grilling, close vents and lid to extinguish coals, or carefully spread ashes and let fully cool. Dispose of ashes only when completely cold. Clean grill grate with a brush once cool enough. Ensure proper ventilation and caution when working with live coal.