How the heck do you grill a steak the old fashioned way?

[Burntfood]

Since I got into BBQ I have been learning how to Roast/SV a steak and use a Front or Reverse Sear. Now my wife tells me she wants me to do one like her Dad used to do them. That was many years ago, but it would have been grilled over charcoal. I'm sure there is a recipe or technique on here some where that can get me started in the right direction, can some one give me a link? Other wise I'm thinking thinner is better and its just constant sear and flip??? Maybe bank the coals up against the kettle to get different heat levels with a cooler level with no coals?

[Oak Smoke]

In the old days we just threw them on the grill over KBB and flipped every couple of minutes until we thought they were done. That usually meant over done and yes they were about 3/4 of an inch back then. I’m still fond of the hot fire and flip often method. I use thicker, higher quality steaks and have an instant read thermometer from ThermoWorks to see that I don’t go too long now.

[Purc]

+1 on the multiple flip over direct hot coals method.

[Jerod Broussard]

I flip everything alot except shrimp. A little gray never kilt me on the thicker stuff.

[Donw]

Ate many a well done steak that way, often with a hint of lighter fluid. 🙂
Flip like everyone else has mentioned but my two adds are: leave a little cool spot on the grill to pull them to to check temps, and remember about carryover cooking when judging when to pull them off. Let the heat in the meat move the temperature up to your desired doneness. Just my 2¢

[DaveD]

This right here.

[mrichie1229]

Winner, winner, steak for dinner.

[Burntfood]

Thanks guys.

I'm going back to thicker steaks then. Banking the coals with a cool zone. Flip often. Use my instant probe, and assume there will be alot of gray band (I think that is a feature for her). Watching for carry over heat makes sense when cooking that hot.

[Mosca]

I got no problem with some gray band myself. 2/3 gray band is too much, but no gray band at all is just as bad. Show me you put some fire on that son of a gun.

[BKYDBBQ]

Look for the Just Keep Flipping method...Jess Pryles, Hardcore Carnivore, supports it and I think Meathead has written about it also...

Basically, you keep flipping the steak over hot coals every 25 - 30 seconds...I have done it and it creates a really cood crust and an even pink from edge to edge...

[Burntfood]

Went and read her material. Something new for me to learn. Thanks much.

[IdahoJim]

You beat me to it. I was about to say the same thing.

[Skip]

The "old way" (how I grew up) would be a very hot Gas Grill, a thinner Steak, and a Very Well Done result. I've mentioned this before, but my Wife and I are both 70 and the youngest of our respective Families. If I grilled a steak to medium most of our Families would think Skip fed us meat that wasn't done enough and Brisket with a crust would be Burned. Oh well....

[realdocBBQ]

Continuous flip method.

[DaveD]

Funny you should mention this, I'm exactly the same - I have not made a steak "the old way" since I joined this site almost 5000 posts ago. And I don't plan to either! Sous vide and sear is so utterly foolproof, perfect every single time, I just don't see the point. I get it, when your wife makes a request, you want to grant it. Perhaps she'll try her steak and conclude that nostalgia is overrated

[Spinaker]

That purge into a butter-board sauce is hard to beat, I will say that about SV.

[Spinaker]

I love to use the "continuous flip method" Its is simple and fun to do.

I get the charcoal hot and then place the steak over direct hear. I use a large pig tail flipper to continuously flip the steak over the fire. I turn it about every 10-15 seconds. In the first few flips, you will not see any color, but as you progress, that wonderful color starts to develop. Once you have the color you like, you can set it aside and let it rest, or you can continue the cook on the indirect side of the grill.

As the steak heats up, the fat renders and hits the fire, bathing your steak in vaporized juices. There is nothing like that flavor, and it really can not be replicated any other way than over live fire.

[Oak Smoke]

That’s exactly why I bought a char-broiler. That flame kissed taste with those juices turning to smoke and flair ups is a great way to do a steak or burger.

[shify]

I would say a front sear would be the “traditional” way - with an emphasis on the initial sear and taking it further than you might otherwise. Or the full cook over direct heat and flip once, so you get a very thick crust, and then a large gradient from grey to medium rare in the middle.

[theroc]

Did this a couple of nights ago to cook thinnish strip steaks. Hot coals, flipped avery 30 seconds or so. Keep checking the temp to avoid overcooking. In the one nod to "modern" technique I used the cold grate method to get a more uniform sear instead of grill marks.

Nicely medium rare.

[Jfrosty27]

I do all my steaks with the continuous flip method. I have the coals banked to one side. That way I have a cool zone to slide the steak over when I’m checking temps as I go along. Flip about every 30-45 seconds and check temps every few flips. They usually come out just right. I say usually because now and then I don’t pay attention as much as I should. Usually adult beverages are involved. 🤣🙄🤦♂️

[Panhead John]

Adult beverages have been known to to screw up quite a few cooks…..or so I’ve heard. 🙄

[SmokingPat]

For me, the 'old fashioned way' would be what my dad did.
For many years, he cooked on what I think was called a brazier grill: about 6" deep and 20" around. He had an upper unit formed in a half-round to protect the cook from wind. Above that, there was a half-round chamber with a door, for warming bread or keeping meat warm. He knew about searing food in the 60's or 70's.
(Sorry for the trip down memory lane.)