Charcoal grills, like Weber, are great for cooking steaks because of the high intensity heat they produce, but can be very difficult to manage, especially with Prime beef due to the amount of fat in the steaks. This fat will melt and drip into the coals, causing a flare-up. We suggest the following methods:

1. Place approximately 100 briquettes in a pyramid and light. When the briquettes are fully white, make an even layer of coals on one side of your grill leaving the other half void of coals. This is known as a two-zone grill. Place the grill grates back on the broiler and allow them to get hot by placing the lid back on the grill for two minutes before beginning to cook.

2. Place the oiled and seasoned steaks directly over the coals to sear for two minutes per side, watching carefully to avoid flare-ups. Once the steaks have seared and caramelized to a golden brown, move the steaks to the side with no coals and place the lid back on the grill with the vents open. This will allow the steaks to roast.

3. Continue to roast for 3 to 5 minutes until the internal temperature reaches 119 degrees, for medium rare, or as the chart below describes.

4. Remove the steaks from the grill and allow to rest for 5 – 10 minutes at room temperature before serving. The steaks will continue cooking while at rest and the internal temperature will reach 125-130 degrees for medium rare.

Broiling Your Steak

Most conventional broilers cook at temperatures around 500 degrees.

1. Pre-heat the broiler for 10-15 minutes with the broiler pan on the uppermost rack and the oven door ajar. This allows more oxygen into the oven space and helps maximize the heat efficiency.

2. Remove the broiler pan to the stove top and arrange the pre-oiled and seasoned steaks on the broiler pan. Return the broiler pan to the top rack of the oven. While you want the steaks to be close to the broiler elements, if they are too close, the oils may ignite and flare up. Check and adjust the position.

3. Again, leaving the oven door ajar, begin cooking. Cook the first side for approximately 7 minutes, remove pan, turn and repeat for another 4 minutes.

4. Remove the pan to the stove top and adjust the oven from broiler to bake at 350-degrees. Using a meat thermometer, check the internal temperature. For a medium rare steak, the internal temperature should be 119-degrees when removed from the oven. The steaks will continue cooking while at rest and the internal temperature will reach 125-130 degrees for medium rare.  

Gas Grills

Generally, gas grills are the most difficult broilers to judge as the different types offer such a wide difference in the amount of BTU’s they produce. For cooking steak, the higher the heat source, the better. Like Charcoal grills, the bottom heat source, especially with Prime beef, generally melts the fat into the flame which can cause flare-up. The following methods are suggested:

1. Heat your gas grill to “high” for 5 minutes with the lid closed prior to cooking to ensure the grill grates are hot. Turn a section of your grill in the off position creating a two-zone grill, preferably the middle section.

2. Place the oiled and seasoned steaks directly over the coals to sear for two minutes per side, watching carefully to avoid flare-ups. Once the steaks have seared and caramelized to a golden brown, move the steaks to the side with no coals and place the lid back on the grill with the vents open. This will allow the steaks to roast.