Steaks are anything but cheap. So when I decide that I want to have one, I would like it to be prepared perfectly. When it comes to grilling steaks there are only two real options for doing it, one is using a propane grill and the other is to use a charcoal grill. Propane is a good option but if you don’t have it, charcoal is great for people who don’t want to spend that much money or for tailgating. Although I prefer to use charcoal grills because it will give your steak a more smoky taste to it that you can’t get from a propane grill.

In this Instructable I will give you advice and instructions on how to set up, season, and grill the perfect steaks. I will do this in couple of steps in what took me years of experience to get.

Step 1: Supplies

 To start you will need some supplies

Charcoal Grill – If you don’t have one I would suggest to get one that has a bottom grating that elevates the coals from the bottom of the grill, and also at the bottom has a valve, that will allowing air to come it from the bottom making it easier to start the fire and to cook. I was able to find one at Lowes for 25 dollars

Charcoal –It is the fuel for the fire that will cook your steaks.  I can’t stress enough not to get the cheap stuff, because there is nothing more frustrating than not being able to start the fire with terrible charcoal.

Steak – There are many types of steaks each with different tastes and qualities to them it is all a matter of personal preference which you choose. For first time buyers your butcher will most likely be very helpful. When it comes time to cook make sure the steak is unfrozen. If the Steak is frozen all the cooking times will be off and the outside will burn with inside being raw. The best thing to do if it is frozen let it sit in refrigerator for about a day, if that didn’t do it then the microwave's defrost should work.

Lighter – You will need something to start the fire.

Lighter fluid – This is very useful and highly recommended, but not necessary

Spatula/ Tongs - Need something to flip the steak, because it will be very hot.

<p>I will following this way at my home.</p><p>delicious! Thank you.</p>
<p>Not bourbon, that is a sin. Sip it while cooking the steak.</p>
those steaks look great. personally i like them cooked that way. my personal choice is to use natural charcoal and i avoid starter fluid. i think alcohol is good substitute.
<p>vodka or bourbon?</p>
<p>The best investment you can make is an instant digital thermometer to determine how well you wish to cook your steaks; IT'S A MUST!!!!</p>
Just used this method. My steak was delicious! Thank you.
Everything sounds great but from my experience NEVER EVER cut your steak to Check if cause if u do there goes all your juice... An inch steak medium rare is bout 6 minutes a side u just have get to where u know... Also taking this meat out of refrigerator 30 minutes prior to cooking helps with the cooking process and finally after cooking let your steak rest for bout 5-10 minutes... Will be very juicy and tender
<p>You lost me at lighter fluid...use a chimney starter</p>
actually most pork today is safe enough to eat a little pink as long as you get it to the proper temperature on the inside
Steaks cooked rare are ok its when you dont cook ground beef or chicen and pork thru is when you can get sick.
Wow Great Recipe, Look Guys, Read Again, It Was 1 To 1.5 Inches Thick, Slow Cooked, Great Color &amp; Mmmm, Great Looking Clear Running Juices, BUT, &amp; I MEAN BUT, NEVER CUT, NEVER, NEVER CUT Let Sit &amp; Rest For A Few, But, Again, ALL Steak Guys Need To Feel The Steak With Your Index &amp; Middle Finger, In The Middle, Before &amp; During Cooking, Trust Me, Feel It And Then Cook It, Feel It As Its Cooking &amp; You Will Know When Its Right To Eat... WE ARE MEN &amp; MEAT EATERS &amp; LOVE FEMALES, Ha., Ha., Ha.,... MasterLarry4u2
Oh, that poor steak.&nbsp; You nuked it.<br /><br />:(<br /><br />It's not perfect if it's cooked that far. ;)<br />
Some people do like their steaks well-done. ;)<br /><br />I'm in the medium-rare camp myself, though, so prefer to use an instant-read thermometer and yank the steak at ~135F.<br />

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