Feb 17, 2025

How to Cook the Perfect Steak Over Charcoal: A Guide for UK Foodies

Cooking a steak over charcoal is a timeless method that brings out incredible flavours, offering a smoky, rich taste that’s hard to replicate with other cooking techniques. For UK foodies passionate about high-quality meat, mastering this skill is a must. At Thomas Joseph Butchery, we pride ourselves on providing the finest grass-fed, free-range, and dry-aged steaks, perfect for elevating your charcoal cooking game. In this guide, we’ll walk you through the steps to cook a steak over charcoal, share expert tips, and highlight our premium products to ensure your next steak is a culinary masterpiece.

Why Cook Steak Over Charcoal?

Cooking steak over charcoal offers a unique depth of flavour that gas grills or stovetops simply can’t match. The high heat of charcoal sears the meat, locking in juices, while the smoke infuses it with a distinctive taste that we all adore. Whether you’re preparing a juicy Dry-Aged Galician Ribeye or a tender Grass-Fed T-Bone from TJB, charcoal cooking enhances the natural qualities of our ethically sourced, high-quality meat.

Choosing the Right Steak

The foundation of a great charcoal-cooked steak is the quality of the meat itself. At TJB, we offer a range of premium cuts that are perfect for grilling over charcoal. Here are some top choices:

Dry-Aged Galician Ribeye Steak: Sourced from grass-fed Galician cattle, this ribeye is dry-aged to perfection, delivering intense flavour and tenderness.
Grass-Fed T-Bone Steak: A classic cut with a balance of sirloin and fillet, ideal for charcoal grilling.
Iberico Pork Tomahawks: For a twist on traditional steak, this French-trimmed pork cut offers a rich, unctuous taste when cooked over charcoal.

All our steaks are sourced from trusted farms, ensuring ethical, sustainable, and superior-quality meat. Visit our product range on the TJB site to explore more options.

Essential Equipment for Charcoal Cooking

To cook a steak over charcoal, you’ll need the right tools. Here’s what you should have on hand:

Charcoal Grill: A sturdy grill with good airflow is essential. Look for one with adjustable vents to control heat.
High-Quality Charcoal: Opt for lumpwood charcoal rather than briquettes for a cleaner burn and better flavour.
Chimney Starter: This helps you light the charcoal evenly and quickly.
Tongs: Long-handled tongs are ideal for handling the steak safely.
Meat Thermometer: For precision, especially with thicker cuts like our Dry-Aged Ex-Dairy Beef from TJB.

Step-by-Step Guide to Cooking Steak Over Charcoal

1. Prepare the Steak

Start with a high-quality cut from TJB. Remove the steak from the fridge 1-2 hours before cooking depending on size of your cut to bring it to room temperature - this ensures even cooking. Season generously with sea salt, add pepper after cooking if you wish. For an extra kick, try a dry rub with smoked paprika or garlic powder.

2. Light the Charcoal

Fill a chimney starter with lumpwood charcoal and light it. Once the coals are glowing red and covered with a light layer of ash (about 15-20 minutes), carefully pour them into the grill. Arrange the coals for two-zone cooking: a hot zone with a thick layer of coals for searing and a cooler zone with fewer coals for finishing.

3. Preheat the Grill

Place the grill grate over the coals and let it heat up for 15-20 minutes. A hot grill is key to achieving a perfect sear. Brush the grate with a little oil to prevent sticking.

4. Sear the Steak

Place your steak on the hot zone of the grill. For a cut like our Dry-Aged Galician Ribeye, sear for 1-2 minutes per side to develop a golden-brown crust. Avoid moving the steak too much during this stage to ensure even caramelisation.

5. Cook to Your Desired Doneness

After searing, move the steak to the cooler zone to finish cooking. Use a meat thermometer to check the internal temperature:

Rare: 50-52°C
Medium Rare: 55-57°C
Medium: 60-63°C
Well Done: 70°C+ (NOOOOO!)

For thicker cuts like our Grass-Fed T-Bone from TJB, this two-zone method ensures a juicy interior with a beautifully charred exterior.

6. Rest the Steak

Once cooked, remove the steak from the grill and let it rest for 5-10 minutes under foil if it is cold or in a warming tray at 40-50 degrees if you have one. This allows the juices to redistribute, ensuring a tender and succulent bite.

7. Serve and Enjoy

Slice your steak against the grain and serve with your favourite sides. Classics like triple-cooked chips, grilled mushrooms, or a peppercorn sauce pair beautifully with TJB’s premium cuts.

Tips for Perfect Charcoal-Cooked Steak

Control the Heat: Adjust the grill vents to regulate temperature. Open vents increase heat, while closing them reduces it.
Add Flavour: Toss a handful of wood chips (like oak or applewood) onto the coals for extra smokiness.
Avoid Flare-Ups: Trim excess fat from the steak to prevent flare-ups, though a little fat enhances flavour.
Experiment with Cuts: Try our Iberico Pork Tomahawks from TJB for a unique charcoal-grilled experience.

Why Choose TJB?

At TJB, we’re passionate about delivering the best meat throughout the UK. Our grass-fed, free-range, and dry-aged steaks are sourced from ethical farms, ensuring sustainability and exceptional quality. Whether you’re grilling a robust Grass-Fed Côte de Boeuf, or the richly marbled European Ex-Dairy Prime Rib, you’re guaranteed a product that’s packed with flavour and tenderness.

We also offer convenient online ordering and next-day delivery across the UK, so you can enjoy premium steak at home. Explore our full range of products on the TJB site and elevate your charcoal cooking today.

Pairing Your Steak with Sides and Drinks

For a true UK foodie experience, pair your charcoal-cooked steak with classic British sides and drinks:

Sides: Roast potatoes, Yorkshire puddings, or a fresh rocket salad.
Sauces: Try a homemade béarnaise or a robust red wine jus.
Drinks: A pint of craft ale or a bold red wine like a Malbec complements the smoky flavours.

Conclusion

Cooking a steak over charcoal is an art that rewards patience and practice. With the right techniques and premium cuts from TJB, you can create a steak that’s bursting with flavour and texture. Whether you’re a seasoned griller or a beginner, our grass-fed, dry-aged steaks—like the Dry-Aged Galician Ribeye, Grass-Fed T-Bone, or Iberico Pork Tomahawks—are the perfect starting point.

Ready to take your charcoal cooking to the next level? Shop our premium steak range on the TJB site today and discover why we’re one of the UK’s best online butchers. Happy grilling, UK foodies!