Steaks directly on coals

powerhouse2 · 03-23-2012, 06:11 PM

Has anyone grilled steaks directly on top of lump charcoal no grill grate? what was your times per side, how thick of a cut, I like med rare?

LMAJ · 03-23-2012, 06:34 PM

There have been a couple of threads on that - would have to look.

This is what I was thinking of...

http://www.bbq-brethren.com/forum/sh...ht=Alton+Brown

LostArrow · 03-23-2012, 06:47 PM

Use lump , don't need a grill, just a basket etc.
Shake coals just befor putting on meat, cook 1-2 min each side, ash doesn't get on meat.
Have cooked steaks & tuna!

V-wiz · 03-23-2012, 06:52 PM

Just curious why would you do this?

CarolinaQue · 03-23-2012, 06:57 PM

^^^You get a much better crust^^^

I've done a lot of flank steak and ribeyes that way. about 5 minutes a side for the flank and about 6 or so a side for 1 1/2" ribeyes if I remember correctly.

Carbon · 03-23-2012, 07:00 PM

Quote:

Originally Posted by V-wiz

Just curious why would you do this?

I've done this a few times, mostly for the 'wow' factor when I have guests over.
A bit of entertainment, nothing else.

V-wiz · 03-23-2012, 07:01 PM

buccaneer · 03-23-2012, 07:24 PM

In the outback we do it outta necessity...

frohe · 03-23-2012, 07:24 PM

Quote:

Originally Posted by powerhouse2

Has anyone grilled steaks directly on top of lump charcoal no grill grate? what was your times per side, how thick of a cut, I like med rare?

I used to do this in the Scouts. To know how it's done you use the thumb muscle test (I still use it today). Hold you thumb against your index finger and use your other hand to press into the thumb muscle. That's medium-rare. So if you press into your steak and it feels like that, you're in business.

The rest of these is...
The thumb against the big finger is medium
The thumb against the ring finger is medium well
The thumb against the little finger is well done.

All of my steaks done this way have been 3/4" thick.

Times per side really depepnds on how hot your coals are. The hotter the coals, the less time per side. Use the hand test...

The best way to tell the temperature of your fire is to use the traditional hand test. Hold your hand about three inches above the grate and time how long you can hold it there before you are forced to pull it back:
1 to 2 seconds — High Heat – This is perfect for your hot zone if you are searing a steak or grilling shrimp. Use this heat first to sear the outside and lock in the juices.
2 to 3 seconds — Medium High Range – Good for most fish fillets.
4 to 5 seconds — Medium Low Range – Ideal for most chicken and veggies.
7 to 8 seconds — Low Heat – Perfect for you warm zone to finish steaks or chops. Also good for grilling delicate vegetables and fruit.
1 minute – You forgot to light the grill! Put down the beer and go get some matches. (Just kidding)

buccaneer · 03-23-2012, 07:26 PM

then press a finger into your hand to do the doneness test...

LT72884 · 03-23-2012, 07:27 PM

http://grillofmydreams.blogspot.com/...ker-in-my.html

BigBobBQ · 03-23-2012, 07:34 PM

I have done this a few times and when you place the steaks directly on the coals there is no flames or flare ups to burn it while waiting on the heat to cook it.

buccaneer · 03-23-2012, 07:34 PM

Mmmmm, goanna, my favourite!

Toast · 03-23-2012, 08:53 PM

Quote:

Originally Posted by V-wiz

Just curious why would you do this?

I've heard it called Cave MAN Steak. Harkins back to the primal days, Makes you ONE with the fire. I did it a lot while camping in my younger days.

Hoss · 03-23-2012, 09:21 PM

I have cooked them directly on the coals a few times.Not impressed at all.You get a MUCH better sear/crust if you have a little space between the meat and the hot coals.Preferably on a CI grid.I sear,rest,then roast to desired internal temp.Salt only for the sear,then season,then roast.

03-23-2012, 06:11 PM	#1
powerhouse2 Found some matches. Join Date: 03-21-12 Location: Overland park, KS Downloads: 0 Uploads: 0	Steaks directly on coals Has anyone grilled steaks directly on top of lump charcoal no grill grate? what was your times per side, how thick of a cut, I like med rare? __________________ Guys dont Bake! Man Law

03-23-2012, 06:34 PM	#2
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	There have been a couple of threads on that - would have to look. This is what I was thinking of... http://www.bbq-brethren.com/forum/sh...ht=Alton+Brown __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

03-23-2012, 06:52 PM	#4
V-wiz is one Smokin' Farker Join Date: 03-20-12 Location: Los Angeles CA Downloads: 0 Uploads: 0	Just curious why would you do this? __________________ Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.

03-23-2012, 07:01 PM	#7
V-wiz is one Smokin' Farker Join Date: 03-20-12 Location: Los Angeles CA Downloads: 0 Uploads: 0	Lol. __________________ Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.

03-23-2012, 07:24 PM	#8
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	In the outback we do it outta necessity... __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

03-23-2012, 06:47 PM	#3
LostArrow Knows what a fatty is. Join Date: 03-13-12 Location: Jackson Ms. Downloads: 0 Uploads: 0	Use lump , don't need a grill, just a basket etc. Shake coals just befor putting on meat, cook 1-2 min each side, ash doesn't get on meat. Have cooked steaks & tuna!

03-23-2012, 06:57 PM	#5
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	^^^You get a much better crust^^^ I've done a lot of flank steak and ribeyes that way. about 5 minutes a side for the flank and about 6 or so a side for 1 1/2" ribeyes if I remember correctly.

03-23-2012, 07:26 PM	#10
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	then press a finger into your hand to do the doneness test... __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

03-23-2012, 07:27 PM	#11
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	http://grillofmydreams.blogspot.com/...ker-in-my.html __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

03-23-2012, 07:34 PM	#12
BigBobBQ is One Chatty Farker Join Date: 07-19-11 Location: Live Oak, Florida Downloads: 0 Uploads: 0	I have done this a few times and when you place the steaks directly on the coals there is no flames or flare ups to burn it while waiting on the heat to cook it. __________________ Robert aka Big Bob. :typing: Home built 120 gallon stick burner on wheels, Master Built 7-in-1 vertical, Master Forge Charcoal grill, open pit, UDS,

03-23-2012, 07:34 PM	#13
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Mmmmm, goanna, my favourite! __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

03-23-2012, 09:21 PM	#15
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	I have cooked them directly on the coals a few times.Not impressed at all.You get a MUCH better sear/crust if you have a little space between the meat and the hot coals.Preferably on a CI grid.I sear,rest,then roast to desired internal temp.Salt only for the sear,then season,then roast.