Char Broiled Steaks Recipe
our char broiled steaks are cut and aged in house
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Ingredients
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Steaks & Seasoning
Finishing & Serving
Tools & Optional
Method
Steaks & Seasoning
Bring to room temperature
Remove steaks from refrigerator 30–45 minutes before cooking. Pat both sides dry with paper towels to ensure a good sear.
Preheat grill
If using charcoal, light and let coals burn until covered with white ash and set up a two-zone fire (hot direct zone and cooler indirect zone). If using a gas grill, preheat to high (450–550°F / 230–290°C). If using an oven broiler, position rack 4–6 inches from the broiler and preheat on high.
Season steaks
Lightly brush both sides of each steak with olive oil. In a small bowl mix kosher salt, coarsely ground black pepper, garlic powder, onion powder and smoked paprika. Generously season both sides of the steaks with the rub, pressing it into the meat so it adheres.
Grilling / Char Broiling
Sear over high heat
Place steaks on the hot direct zone of the grill (or under the broiler) and sear without moving for 2½–3½ minutes to develop a deep crust. Flip and sear the opposite side for another 2½–3½ minutes. For pronounced char marks, rotate steaks 45° halfway through each side’s sear.
Finish to temperature
After searing, move steaks to the cooler indirect zone (or lower the rack from broiler) to finish cooking. Use an instant-read thermometer to check doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Expect carryover rise of 3–5°F while resting.
Finishing & Serving
Baste with herb butter
While steaks are finishing or immediately after removing from the grill, place 1 tablespoon unsalted butter on each steak. Add a rosemary sprig, thyme sprig and a smashed garlic clove on top of the butter so aromas meld as the butter melts. Optionally spoon melted butter over steaks for 20–30 seconds to baste.
Rest the steaks
Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute; do not skip this step.
Slice and serve
If serving whole, place steaks on warmed plates and spoon any collected resting juices over top. If slicing, cut against the grain into ½" slices. Garnish with chopped fresh parsley and an extra pat of butter if desired. Serve immediately.
Notes & Safety
If using a broiler, watch closely to prevent burning due to the intense heat. Use a thermometer for best results. Leftover steaks keep in the refrigerator up to 3 days; reheat gently to avoid overcooking.