Grilling STEAK 101: A Beginner's Guide To Better BBQ Steaks On A Charcoal Grill
Grill the Perfect Steak every time! Grilling steak 101 will show you exactly how to get that juicy, tender, and unbelievably flavorful, mouthwatering steaks! These Steaks are easy to make and guaranteed to wow your guests. With a few simple techniques and the right ingredients, you’ll serve up restaurant quality steaks in no time, even if you’re a beginner!
RECIPE HERE:
My Sauces, Rubs and Merch:
Grilling the perfect steak may seem intimidating, but with the right techniques and simple ingredients, you can create restaurant quality steaks at home. By using a combination of indirect heat for cooking and a high heat sear, you can grill the perfect ribeye steak. Fire up your grill and get ready to impress your family and friends with the most delicious ribeye steaks they’ve ever tasted.
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LINKS TO STUFF I USE
DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission.
Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives:
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Ty for the video. Do you have a wood chunk in there? I ask because I'm relatively new to charcoal grilling and find that sometimes I get the dirty white Thick Smoke instead of the clear blue smoke I want during the first part of the reverse Sear process.
What was that Weber temp at?
I like the cutting board
We like our steaks medium. So I fire up the pellet grill, throw the steaks on to smoke for a short while until I get to the rare temperature. Then I throw them in a bag and toss them in the sous vide until I get to medium rare and hold them there until it’s time to eat supper. Then I’ll throw them on the grill sear them off, and enjoy. But now you’ve challenged me, and I must do the better thing.
Can’t find the “meat doneness guide” mentioned, in the description.
One other thing with this. It only works with fairly thick steaks. An inch or more. If less, just sear from the get go turning over the steak every 1 to 2 minutes. When enough sear you can move to indirect side to bring to desired temp and doneness if needed.
Perfect Snack.
Suzie that's a great video. We have your Beef Rub in Canada and its fantastic! We use it all the time. Reverse seer is my favorite method of cooking on charcoal. Great video, keep up the great work.
Hey,,, went looking for your cool looking thermometer in your store 👀 me no find,,,, restocking?
I got a voucher for dry age T-bone steak for Christmas. I've never prepared anything like this myself. Do the explanations also apply to dry age steaks?
Hi Susie, on the 20 minute smoke what temperature should I have my pellet smoker at? What should be my internal temperature to put them on the high sear? My wife likes steaks very well done, but yours looked perfect for me. Thank you guys for the videos.
you are awesome
You should try Big Mac compound butter like what Guga made so many years ago. Looked like a lot of fun.
Suzie you are killing me with these steaks!! I know what I'm making this week!!
Wish the rubs and seasonings were available at my grill shop.
How long in phase 1 if the person likes no pink..well done?
You are Beautiful ❤
Is the grill in your kitchen? 😂
Do you use reg charcoal or lump charcoal?