How To Grill Steak on a Charcoal Grill

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Get the Secret of HOW TO GRILL STEAK ON A CHARCOAL GRILL! Cooking over a charcoal grill is an excellent way of getting good flavor without dealing with odors and the mess of ovens.


Prepare the Steak.

Let the steak come to room temperature around 30 minutes after removing it from the refrigerator. To prevent flare-ups, trim excess fat off the steak’s outside; vertically slash fat to prevent curling. Flip the steak over and repeat the same process. 

Add salt and pepper to your steaks for 15 minutes before putting them on the grill. That will enable the salt to dissolve correctly and flavor the meat. You can add some taste to lesser quality meat cuts with your favorite sauce or rub. To preserve the flavor of a great steak, season the steak with salt and pepper.

It’s Time to Fire Up the Grill

Use natural wood charcoal, which burns hotter than briquettes, for those who are using charcoal grills. You want the grilling surface to be more desirable than the surface of the sun if you are considering using charcoal. Ideally, your charcoal grill should be 550-650 degrees F for steaks.

Just go with plenty of it. Don’t be scared to use more than you might need, and when the briquettes are an excellent brown color with white ash all over them, spread it out on the grill. This will prevent cold spots. Remember to open all of the grill’s vents.

Grilling the Steak

Sear the steak on the hottest part of the grill directly above the coals, followed by flipping the steak to cook it for two to three minutes on the other side. As the steak cooks, let it rest for 2 to 3 minutes longer than you would normally. Do not move the steak during cooking. Cook the steak until it reaches the perfect temperature on the charcoal grill.

Check Steak for Doneness

Using a digital instant-read thermometer, check the steak’s temperature while it is still cooking. 54 °C is considered rare, 57 °C medium-rare, 63 °C medium, and 66 °C well done. Please note that the steak will heat up more than usual when removed from the skillet.

Remove and Rest.

Juices are boiling as you pull hot meat off a grill. The juices may splatter everywhere if you cut into the meat right away and not into your mouth where it belongs. 

By letting it rest like that for five minutes, those juices will cool enough so that they reattach with muscle fibers, and you won’t be left with a plate full of blood. Add a bit of butter to the steak while it’s resting.

Questions and Answers about Grilling Steak on Charcoal


After about 10-15 minutes, you’ll know the coals are ready when they are turning gray with ash.


If your steak is thicker, you might want to cover the grill after moving it to indirect heat.

If you are grilling a thin steak, you will cook it from searing to doneness after closing the grill.

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