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Charcoal cooked ribeye beef steak, flavorful chimichurri spread, and the perfect Father’s Day gift idea!
The fastest way to ruin a great steak is to cook it wrong! If you want it to taste great, you need to cook it properly and top it with something amazing!
I have lived too many years eating tough, over-cooked, and poorly cooked steaks, and being expected to smile and enjoy it because it is a steak. I get it, steak is expensive. It is something that we don’t typically eat on a daily basis. So that means it is special, and to be appreciated.
And I do. When it is cooked right!
Today I will be sharing some of my favorite tips for cooking a great steak over charcoal and a recipe for homemade chimichurri! Not only is this chimichurri awesome, but you can gift a jar of it with a Kingsford Original Twinpack of charcoal as an amazing Father’s Day gift.
I love my gas grill, and use it frequently. It is quick, it is easy, and it is convenient. But sometimes I just want the flavor you can only get with Kingsford Charcoal from The Home Depot. If any occasion calls for it, it should be Father’s Day, though I am pretty much always in the mood to grill! How about you? Are you in the grilling mood? Head to your nearest The Home Depot store to pick up your Kingsford Charcoal at a great price. Click here to find the store nearest you.
I went to The Home Depot, and picked up a Kingsford Original Twinpack of charcoal, and went about creating the perfect grilled steak. And now I am going to share my secrets with you so you can take advantage of the special price point available 6/18 to 6/21, where you can pick up the Kingsford Original Twinpack on sale for over half off at just $9.88! That is a real deal.
After some research, and some trial and error of my own, here’s my breakdown for how to cook a steak with charcoal.
Ten Steps to the Perfect Charcoal-Cooked Steak
- Remove the steaks from the refrigerator and salt both sides. This should be done at least 40 minutes or so before cooking to allow to come to room temperature, and for the salt to do its job of breaking down protein, and will help create a better sear when you cook. Better sear means more flavor!
- Stack about 35 pieces of Kingsford Charcoal in the center of your grill, and using your favorite method, start them on fire.
- Let the charcoal burn for about 20 minutes, until the coals are about halfway white.
- Using tongs, spread the coals out, but only to one side. You want to leave a cool spot on your grill to move your steak to in case of flare-ups, and for resting.
- Cover your grill with the lid vent open, and let heat for about five minutes while you get your steaks ready to be put on the grill. The idea is to get your grate really hot so you get a quick sear and a beautiful crust on your steak.
- Dredge your steak in melted unsalted butter , then salt and pepper both sides once more. Give it a pat dry so there is not excess butter and oil dripping off and causing flare-ups.
- Shape the steaks by pushing the sides into the center, this will create height, and help you get a more even cook.
- Put your steak on the hottest part of your grill, if you see a flare up, move it to the cool spot, then back with the flame dies down. Always lift, don’t slide your steak.
- Cook for 3 minutes, per side, and then do it again for about 12 minutes total cook time, flipping a total of 3 times. Use an instant read thermometer to get your steak cooked to the proper temperature. I personally prefer medium rare, so I remove my steaks from the grill at 120 degrees and let rest 3 minutes, where they continue to heat internally, before I cut into them. Rare is 110-115 degrees, Medium 125-130, Medium-well 130-135, and if you want well done…you are crazy! Haha But it is 140 degrees.
- Top with a steak butter, chimichurri, or whatever you want! But I highly recommend the chimichurri.
Tip: Remember, you can always cook a steak a little longer, but you can’t backtrack, so error on the low side in order to achieve the done-ness you desire.
Quality charcoal is really important, and I can honestly say, whether I am cooking with my dutch oven, or over a charcoal grill, I exclusively use Kingsford. It is reliable. And good. And I love stocking up when The Home Depot offers that killer deal of $9.88 for the Twinpack.
- 1/2 cup finely chopped fresh parsley
- 2 Tbs oregano finely chopped, fresh is best
- 4-6 garlic cloves crushed
- 3/4 cup olive oil
- 1/4 cup distilled white vinegar
- 1 Tbs fresh lemon juice
- 1-2 teaspoons Aji Molido Crushed red pepper, if you can, go to an Argentine market to get the authentic stuff, otherwise any crushed red pepper will do
- Salt and pepper to taste
- Finely chop the parsley and oregano, and mince garlic and put in a small bowl.
- Stir olive oil, vinegar, salt, pepper, and aji molida together, taste, and adjust seasonings as needed.
- Stir with parsley mixture
- Serve immediately, or refrigerate (will keep about 2 days)
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Now that you know my secrets to charcoal cooking steaks, and have the recipe for this great steak topper, along with an easy, but awesome gift idea, go celebrate Father’s Day the way you should, with good food, good gifts, and good company. Head to The Home Depot to get your Kingsford Original Twinpack, the special pricing is only good 6/16-6/21