Ultimate Charcoal-Grilled Steaks
- Total
- 2 hr 45 min
- Makes
- 4 servings
Serves
| Preheat oven to 200°F | |||
| 2 (1-pound) boneless strip steaks, 1 3/4 inches thick, fat caps removed | cut, slit, salt, and skew steaks | cook in 200°F oven until 120°F, 1 1/2–1 hr 50 min | sear over charcoal until charred1 min · per side |
| Kosher salt and pepper | |||
Ingredients
- 2 (1-pound) boneless strip steaks, 1 3/4 inches thick, fat caps removed
- Kosher salt and pepper
Stepssimplified
- 1Set oven rack to middle and preheat oven to 200°F. Cut each steak in half crosswise to make four 8-ounce pieces. Cut 1/16-inch-deep slits in a crosshatch pattern on both sides of each piece, spacing slits 1/4 inch apart. Sprinkle each side of every piece with 1/2 teaspoon salt (2 teaspoons total). Lay two steak halves flat with tapered ends facing you; push two 12-inch metal skewers horizontally through both halves, spacing skewers 1 1/2 inches apart and leaving a 1/4-inch gap between halves. Repeat with remaining halves.
- 2Place skewered steaks on a wire rack set in a rimmed baking sheet. Cook in oven until centers reach 120°F, flipping halfway and removing pieces as they finish, 1 hour 50 minutes to 1 1/2 hours. Tent skewered steaks (still on rack) with aluminum foil.
- 3Fill a large chimney starter halfway with charcoal briquettes (3 quarts) and light. Once top coals are covered in ash, uncover steaks, pat dry with paper towels, and reserve the foil. Using tongs, place one set of skewered steaks directly over the chimney so skewers rest on the rim (meat suspended over coals). Cook until both sides are well browned and charred, about 1 minute per side. Return first set to wire rack in sheet, season with pepper, and tent with reserved foil. Repeat with second set. Remove skewers and serve.