I cook steaks all kinds of ways. Reverse sear, sous vide, high temp broilers, etc. However you choose to cook steak, I strongly feel that everyone should master the most basic way of grilling a steak first.
Grilling a steak over an open fire is at the core of cooking. There is something about the primal nature of this method that gets the blood pumping. Whether you call this an open fire steak or a camp fire steak, we can all agree to call this delicious. In this video I show you how to grill the perfect steak on my open fire Santa Maria grill in my outdoor kitchen.
Video for this recipe -> https://youtu.be/pF9Zsk0r2y0
- 1 1 1/2" thick cut ribeye.
- Meat Church Holy Gospel (sub Holy Cow)
- Meat Church Garlic & Herb
- 12 - 24 small gold potatoes
- Meat Church Garlic & Herb
- Olive oil
- Instant read thermometer
- 4 pats, good quality unsalted butter
This is super simple. Slice the washed potatoes in half or thirds. Boil for 8 minutes. Remove and drain.
Toss the potatoes in olive oil. Coat Heavily with our Garlic & Herb. Place on a roasting pan and roast for 30 minutes at 400 degrees. I cook mine in a Traeger.
Prepare the fire
Prepare your fire with lump charcoal or wood. We did not use a thermometer in the above video but my fire was over 750. I recommend a heavier smoking wood such as oak, mesquite, hickory or pecan for this cook.
The Cooking Goal
I prefer my steak medium rare (130 - 135 internal temp measured by my Instant Read Thermometer). I will grill my steaks to 1a maximum internal temperature of 120 - 125 degrees.. It will carryover cook a few more degrees to get me to my target temperature. Adjust to your preference though. When cooking for my wife who likes her steaks Medium, I grill her steak to 130 - 135 and let it rest and continue to rise in temperature to Medium.
Prepare the steak
Trim away any excess fat with a sharp boning knife.
Season with Meat Church Holy Gospel. Then apply a coating of Meat Church Garlic & Herb. Allow to adhere for at least 15 minutes. I let my steaks sit for an hour on the counter of my kitchen at room temperature if I have the time.
Cook the steak
Put your hand over the fire to get a feel for the heat. If you can't keep your hand directly over the fire for more than a second or two it is plenty hot.
Place the steak over the fire for 2 minutes for the first side assuming you are using a thick steak as recommended in the ingredients above. Placement of the steak depends on how hot your grill is and how close the fire is to that grill grate. Watch the video above to see how I placed my steak just off center.
Flip the steak after 2 minutes and continue to cook for 2 more minutes.
Then flip and rotate the steak every 45 seconds to 1 minute until you reach your desired internal temperature. Referencing the video above, every time I flip, I try to move the steak to a new surface on the grill that has not been touched yet so it will be hottest.
Rest the steak
When you have reached your internal temperature, remove the steak from the grill and place the butter over it to melt. I recommend a high quality unsalted butter or a compound butter with complimentary herbs such as thyme, rosemary and garlic.
Rest for 10 - 15 minutes. Slice, sprinkle some coarse salt and enjoy!