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BBQ Grilled Steak

Perfect, medium T-Bone and Ribeye, cooked in the Charlie Oven, is incredibly quick and easy.  Choose the right steak, light the charcoal, set the Charlie Oven - and just do it!

We suggest buying the best steak quality you can afford and serving it sliced, to make it go further. Beautifully blush pink in the middle, seasoned generously with salt and then seared to perfection for a couple of minutes.

 

Neil Quick - Charlie Co-founderBritish-made charcoal ovens
BBQ Grilled Steak - Charlie Oven

Charlie Oven — https://charlieoven.com/en-au/blogs/charcoal-recipes/bbq-grilled-steak

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Prep
2 min + 1 hr resting
Cook
5 minutes
Serves
4
Difficulty
Easy

At the oven

Fire setup

Get the fire right and the rest of the recipe looks after itself.

Temperature
As hot as possible - white-hot charcoal
How
Charcoal
Half a football of lumpwood charcoal - slightly more than the size of the food you are cooking
How
Cooking surface
Charlie Oven Cooking Rack (positioned on the lowest rungs, just above the charcoal)

Setting up

  1. Add half a football of lumpwood charcoal to the firebox, placing it in one section to create intense, direct heat.
  2. Light the charcoal with a natural firelighter and leave the door slightly ajar until the coals are white-hot.
  3. Position the cooking rack on the lowest rungs, just above the charcoal. Make sure the rack bars are piping hot and clean before adding the steaks.

Ingredients

2 ribeye and 1 T-bone, enough for 4

  • Buy

Recommended equipment

Method

  1. Bring the steaks to room temperature

    Bring your steaks to room temperature by taking them out of the fridge at least an hour before cooking.
    60 min

  2. Oil and season

    Oil the steaks and season generously with sea salt flakes and freshly ground black pepper on both sides.

  3. Onto the hot rack

    Place the steaks directly onto the hot cooking rack over the white-hot charcoal. Close the oven door.

  4. Cook and turn once

    Cook for 2-3 minutes on the first side, then flip and cook for a further 2 minutes for medium-rare (adjust timing to your preference).
    5 min

  5. Rest before serving

    Remove the steaks from the oven and rest on a warm plate for at least 5 minutes before serving.
    5 min
    Why this mattersResting is not idle time. Cooking drives the juices towards the centre of the steak, and a few minutes off the heat lets them settle back through the meat. Cut too early and most of that ends up on the board instead of in the steak. A warm plate, loosely covered, is all it needs.

  6. Garnish and serve

    Garnish with fresh chilli and herbs, and serve immediately.

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