Outdoor Cooking & Charcoal Oven Recipes / Beef

Steak grilled over charcoal in the Charlie Oven

Cooked in the Charlie Charcoal Oven

BBQ Grilled Steak

Good steak, hot lumpwood charcoal and simple seasoning. Ribeye or T-bone gets a seared crust in Charlie, with a good rest before slicing. Add herbs or chilli if you fancy it, but there's plenty to enjoy without them.

Neil QuickCo-founder, Charlie Oven
Grill
Prep2 minutes plus resting
Cook5 minutes
Serves4
DifficultyEasy
Oven temperatureAs hot as possible
RackCharlie Oven Cooking Rack on the lower rack, just above the charcoal
CharcoalHalf a football of good quality lumpwood charcoal, slightly more than the size of the food you are cooking

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

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Ingredients

2 ribeye and 1 T-bone, enough for 4

Steaks

Seasoning

To finish

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Setting up Charlie
  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, open both vents fully and close the door. Leave it 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.

Before you light

  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 timer

  2. Oil and season

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

On the bars

  1. Onto the hot rack

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

  2. Cook and turn once

    Cook for 2 to 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 timer

Rest and serve

  1. Rest before serving

    Remove the steaks from the oven and rest on a warm plate for at least 5 minutes before serving.
    5 min timer
    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.

  2. Garnish and serve

    Garnish with fresh chilli and herbs, and serve immediately.

Tips

  • Always bring steaks to room temperature before cooking: cold steaks will cook unevenly.
  • Make sure the rack bars are piping hot before adding your steaks for the best sear.
  • Resting the steak is essential: it allows the juices to redistribute throughout the meat for a juicier result.
  • Use your Charlie Oven Tongs to flip the steaks. Avoid piercing the meat with a fork as this lets the juices escape.

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The cook

Neil Quick

Co-founder, Charlie Oven

Neil Quick is co-founder of Charlie Oven and happiest when he’s cooking over charcoal. He loves trying new ideas, feeding a crowd and making the kind of food everyone wants to tuck into.

More recipes by Neil Quick

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Frequently asked questions

  • How long do I cook steak in the Charlie Oven?

    About 5 minutes in total for medium-rare. Cook for 2 to 3 minutes on the first side, flip and give it a further 2 minutes, then adjust the timing to suit how you like your steak.

  • Which rack should I use for grilling steak?

    The lower rack, just above the charcoal. Use around half a football of lumpwood charcoal, run Charlie as hot as possible and make sure the rack bars are piping hot before the steaks go on for a good sear.

  • Why should steak come to room temperature first?

    Cold steaks straight from the fridge cook unevenly. Take the ribeye and T-bone out at least an hour before cooking, then oil them and season both sides with sea salt flakes and freshly ground black pepper.

  • How long should I rest grilled steak?

    At least 5 minutes on a warm plate, loosely covered. Cooking drives the juices towards the centre, and resting lets them settle back through the meat, so less ends up on the board when you slice it.