How to: grill caveman style
Never mind the grill grate – take that beautiful thick steak and throw it directly on our lump charcoal! Yes, on the charcoal itself. It gives a whole new meaning to direct heat! Whether you call it caveman steak, dirty steak, or Eisenhower steak…grilling steak directly on the lump charcoal gives it a fantastic charred crust and juicy interior. Learn how to charcoal grill steak the Royal Oak way, over a hot bed of lump charcoal.
4 steaks of your choice
Kosher salt and freshly ground black pepper to taste
Royal Oak Hardwood Lump Charcoal
Royal Oak Tumbleweeds Firestarters
1. Remove steak from the refrigerator. Liberally season both sides of steak with kosher salt and freshly ground black pepper to taste, then let it sit for approximately 30 minutes to 1 hour to reach room temperature.
2. Prepare grill top or grill by using Royal Oak Tumbleweeds Firestarters to light Royal Oak Hardwood Lump Charcoal. When charcoal is glowing and covered in gray ash, it’s ready for cooking. Note: ashes will not stick to meat.
3. Place the steak directly on the charcoal. Let steak sear for 2 to 3 minutes, then flip to sear the other side for 2 to 3 minutes.
4. Using a meat thermometer, check the temperature of the steak while it’s still on the charcoal. Grill the steak to preference: 130° F for rare, 135° F medium-rare, 140° F medium, 150° F medium well and 160° F for well done. Keep in mind the steak will continue to cook after taking it off the charcoal, so remove steak at least 10 degrees before reaching desired temperature.
5. Transfer the charcoal steak to a cutting board or platter, loosely cover with foil and let rest for 5 minutes while the juices redistribute, and the steak continues to cook a few more degrees.