Cooking steaks directly on lump charcoal

[Smoking77]

Was going down a youtube rabbit hole the other day and saw people doing this. I did it with marinated skirt steak last night, and it worked rather well. Has anyone effectively cooked this way with a New York or ribeye before? There's a lot of wiggle room with skirt steak (I didn't mind some pieces medium rare and some medium), but for a New York, I would only want medium rare with a great crust. I usually sous vide and finish in the cast iron (because it's easiest), but I love the idea of finishing on the grill. Thanks!

[JeffJ]

I watched Baby Back Maniac compare/contrast the 'caveman steak' with a conventional steak. The cold steak really brought down the temps of the hot coals to a point where the conventional steak got a much better sear sitting an inch above the coals than a steak that was sitting on top of the coals. I don't recommend trying it with a relatively expensive cut like a NY Strip or Ribeye.

[lonnie mac]

Do it all the time. Actually I do it more than not. I wouldn't say you get that perfect wall to wall sear for sure but that's not exactly what I am always after either. It's fun to mix it up a bit from time to time.

[Troutman]

That's cuz you're a real man Lonnie, cave man

[ColonialDawg]

That pic is a work of art. Cowboy ribeye set directly on burning coals. Nothing is more beautiful. My eyes are tearing up. Where did you get the ribeye?

[JakeT]

Best sear I've ever gotten is with the BBQ Dragon and accompanying chimney. With that combination, if one so desired, you could get a 5' tall welding tip of sparks and fire...not that I'd recommend doing that as it may be considered somewhat "un safe"...or something...

[Smoking77]

Do it all the time. Actually I do it more than not. I wouldn't say you get that perfect wall to wall sear for sure but that's not exactly what I am always after either. It's fun to mix it up a bit from time to time.

lonnie mac That's a nice looking ribeye! So, what does the inside look like? If you're going for medium rare, is it cooked that way wall-to-wall (like when I sous vide and finish on cast iron)?

[Smoking77]

Best sear I've ever gotten is with the BBQ Dragon and accompanying chimney. With that combination, if one so desired, you could get a 5' tall welding tip of sparks and fire...not that I'd recommend doing that as it may be considered somewhat "un safe"...or something...

JakeT I like where your head is at. Seems like the outside would burn pretty quickly. How long on each side?

[JakeT]

Not long, once you've brought the IT up to around 120, you'll end up flipping it often to prevent it burning and get a nice caramelized sear.

[Smoking77]

I'm going to try this. Might burn some trees down, but it'll be a great steak!

[lonnie mac]

Smoking77 Here you are brother!

[Dewesq55]

No offense intended, as it looks beautiful, but that's "overcooked" in my book, especially for such a thick steak. Just saying.

[lonnie mac]

No offense taken. I comment on a lot of things, but never on someone's "rareness" based on a poorly colored cell phone picture.

[JeffJ]

I have no interest in this cooking technique but I can't argue with your results with that tomahawk. That is a nice looking steak.

[jfmorris]

WOW! I'm gonna get me one of these steaks the next time I see one... I just gotta make sure my Victorinox slicing knife doesn't hit the bone (I don't have a sharpener yet!).

[Dewesq55]

I have the same knife. At Easter time, my local ShopRite had a great sale on standing rib roasts. I roasted one for dinner and got a second which I sliced into steaks (got 3 bones in and 2 boneless.) Wouldn't use my slicer for that.

[N227GB]

This is a good technique if you want to use one of the park grills, but not think about the last critter that was licking the grate clean for you.