Post: #1

Hey everyone,

I picked up a pair of really thick sirloins from the butcher. They're dry aged and look great.

I have a small charcoal grill that is really just two metal buckets that go inside one another. There isn't a lid.

I've grilled flank steak on it before which I diced into taco meat, but this is a bit different since the steaks cost me a lot of money.

What's the best way to cook a steak that's about an inch and a quarter in size on a charcoal grill that doesn't have a lid?

I was thinking about pan searing the steak on the stove top first about 30 seconds on each side before putting it onto the grill to cook for about 3.5 minutes a side.

Any tips I should check before I dive in later today would be appreciated, thanks!

Post: #2

An insta-read thermometer would be great if you can get one in time:

http://m.seriouseats.com/2014/11/thermop...mapen.html

Post: #3

For a thicker steak (1"+) I use the reverse sear method of putting it into a low temp oven until the center reads 125 via instant read, then it gets put on a hot grill for maybe 60 sec per side. Sirloin is a lean cut and this method will give you a bigger margin to keep it at an ideal level.

Post: #4

Yeah that is how I cook my steaks indoors (substituting a pan sear for the grilling part).

Post: #5

Thanks guys, but I want to get that nice charcoal smokey flavor on my meat

This article seems promising:
http://articles.sun-sentinel.com/2006-06...oking-heat

I'm tempted to just get my little grill super hot and then cook the steak on each side for 3 and a half minutes, cut into them for the desired wellness, and call it a day.

Post: #6

The time method works...it just requires you have experience with your grill.

For aged steaks, they will cook a little faster since they have less moisture in them.

You can try the standard: 1:30 , rotate 45 degrees, 1:30, flip, 1:30, rotate 45 degrees, 1:30, for six minutes total with the diamond grill marks.

Get the grill very hot and then after cooking, also let the steak rest for five to ten before eating. It will continue cooking off the grill in the plate due to carryover heat.

Post: #7

(08-21-2016 08:34 AM)RexImperator Wrote:  The time method works...it just requires you have experience with your grill.

For aged steaks, they will cook a little faster since they have less moisture in them.

You can try the standard: 1:30 , rotate 45 degrees, 1:30, flip, 1:30, rotate 45 degrees, 1:30, for six minutes total with the diamond grill marks.

Get the grill very hot and then after cooking, also let the steak rest for five to ten before eating. It will continue cooking off the grill in the plate due to carryover heat.

I lost my cooking thermometer in the move.

I'll cook it that way though Rex. Thanks for the suggestion!

Post: #8

Pull steaks from fridge to warm up to room temp
Light fire, use lump charcoal not briquettes
Get fire as hot as you can til all coals are grey
Kosher salt, pepper and a bit of high temp cooking oil on steak
Grill
Use finger test to test firmness

Let rest for 5 mins