CHARCOAL-GRILLED

Our charcoal-grilled steaks turn up the juice and flavor by bringing smokiness to the party. Working with coal might sound intimidating, but follow these simple steps and you'll see how easy it can be.

PREP TIME 30 MINUTES
DIFFICULTY BEGINNER - INTERMEDIATE
GOOD FOR 1-2 PEOPLE
800 g Aged Angus Steaks
15 g Freshly Ground Rock Salt
5 g Freshly Ground Black Pepper or any of your favorite spices
5 ml Cooking Oil

STEPS

1 Brush both sides of your fully thawed steaks with a light coat of cooking oil. Season with freshly ground rock salt and black pepper right before you begin cooking.
2 Build 2 piles of charcoal on your grill - a large pile on one side and a smaller pile on the other. Preheat the grill at high fire for about 15 minutes.
3 Brush the grilling grate lightly with oil to prevent sticking. Place the seasoned steaks on the hot grill on the large pile of charcoal, then sear each side for about 2 and 1/2 minutes, or until golden brown.
4 After searing both sides, move the steaks to the side of the small pile where the heat is low and finish cooking to your desired doneness. For 1-inch thick steaks, continue cooking for an additional 2 minutes for medium rare; 4 minutes for medium and 6 minutes more for well done.
5 Allow the steaks to rest on a cooling rack or a warm plate for a few minutes.
6 Serve your steaks with some assorted steamed or grilled vegetables. You can also add potato wedges, mashed potatoes, or even risotto as your sides.

TIPS

1 Use coal briquettes for efficient and smokeless grilling.
2 Always thaw slowly when using frozen steaks for the best results.
3 Allowing your meat to thaw gradually guarantees juicier steaks, and the best way to thaw is to keep your frozen steak in the refrigerator for 8-12 hours, inside their vacuum sealed packaging. When slow-thawing, it is important not to let the meat defrost on the kitchen counter, in open air, or at room temperature.
4 In cases when there is no time to do slow-thawing, you can place your vacuum-sealed steaks in a tub of cold water, or under a running tap, and allow it to thaw there for about 20 minutes.
5 Check the heat intensity by placing your hand about 2 inches away from the grilling grate; it is hot enough when you are able to keep your hand there for not more than 2 seconds
6 You can turn your steaks with a long-handed tong to prevent loss of juices, which can happen when punctured with a fork or pressed with a spatula!