How to Grill Steak on Charcoal

What You'll Need

Before starting, make sure you have everything on this list. We recommend Kingsford™ Professional Charcoal Briquets for their high-heat, low-ash formula.* And don’t skip the digital meat thermometer — it’s the best way to get your steak done right.

^{* Compared to Kingsford™ Original Charcoal}

FUELS AND TOOLS

Kingsford™ Professional Charcoal Briquets
Digital Meat Thermometer
Tongs
Paper Towels

INGREDIENTS

Steaks — With over a dozen different cuts to choose from, it’s hard to pick a favorite type of steak. If you’re looking for some inspiration we’ve laid out some of our top choices below.
Kosher Salt
Freshly Ground Pepper
Cooking Oil

How to Prep

A few hours before grilling, liberally apply kosher salt (not table salt) to both sides of the meat. Refrigerate for 1 hour per inch thickness of meat.
30 minutes before grilling, remove the steaks from the fridge. Trim the excess fat and make vertical slashes in the outer ring of fat to prevent curling.
Apply freshly ground pepper and let the meat warm to room temperature.

How to Arrange Your Coals and Build Your Fire

Give your top grill grate a good brushing and set it aside. Pour Kingsford™ Professional Charcoal Briquets into a chimney — or pour them in a mound and use a lighting aid.
Once the charcoal turns gray with ash, arrange coals in a Two-Zone Method: coals on one side of the grill and a void on the other.
Coals should be at Medium Heat — around 400°F.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

Grilling Time & Temp

Place your steaks directly above the coals and sear for 2 to 3 minutes per side with the lid closed. Don’t touch the steaks while searing — you’ll get better grill marks.
Once seared, move the steaks to the cooler side of the grate and close the lid for 2 to 11 minutes depending on grill temp, steak thickness and desired level of doneness.
While your steaks are still on the grill, insert the digital meat thermometer into the thickest part to check the internal temperature.
When they’re a few degrees away from your goal temp, remove them from the grill — the temperature will continue to rise after they’re removed from the grill.

Finish Up

Place steaks on a cutting board, loosely cover with aluminum foil and let them rest for 5 minutes before serving. Don’t skip this step! It makes a world of difference in tenderness and tasty juices.
If you’re slicing your steak, make sure you slice against the grain — the opposite direction of how the muscle fibers run.
That’s it. You did it! Plate it up and dig in.

Frequently Asked Questions

Use a digital thermometer for accuracy — it’s the best way to hit your preferred doneness. Remove steaks a few degrees early because they continue cooking off the grill, ensuring juicy, tender results every time.

Resting allows juices to redistribute throughout the meat, which keeps your steak moist and flavorful. Skipping this step can lead to dryness and less tender bites.

Yes! Original still delivers that authentic BBQ flavor, while Professional burns hotter* for perfect sears. Choose based on your cooking style and desired results.

^{* As compared to Kingsford Original Charcoal}

How do I know when my steak is done?

Why rest steak after grilling?

Resting allows juices to redistribute throughout the meat, which keeps your steak moist and flavorful. Skipping this step can lead to dryness and less tender bites.

Can I use Kingsford™ Original Charcoal instead of Professional?

Yes! Original still delivers that authentic BBQ flavor, while Professional burns hotter* for perfect sears. Choose based on your cooking style and desired results.