Char-Grill Steak with the Easiest Chimichurri Sauce
- bigboyrecipe2015
- Aug 2
- 4 min read
Step into the kitchen, ignite a pile of charcoal, and listen to the crackling of the embers as the air fills with a faint smoky aroma—this is the allure of chargrilled steak! Chargrilling is more than just a cooking method; it’s a ritual of conversing with ingredients. Today, BigBoy takes you into the fiery world of chargrilled steak, showing you how to use simple charcoal and techniques to create a perfectly seared, tender, and smoky masterpiece. Get your grill ready and join me in igniting this feast for the senses!
Wood-Fire vs. Charcoal Grilling
When it comes to barbecuing, wood-fire and charcoal grilling offer distinctly different experiences. Wood-fire grilling uses natural woods like cherry, apple, or oak, which release unique smoky aromas during burning, adding rich woody layers to the steak. However, the challenge lies in controlling the fire—wood burns quickly, with high and fluctuating temperatures, making it ideal for seasoned barbecue enthusiasts. In contrast, charcoal grilling uses pre-carbonized charcoal, which ignites quickly, produces less smoke, and maintains stable heat, making temperature control easier—perfect for beginners or those craving a quick barbecue fix. While charcoal’s smoky flavor is lighter than wood-fire, high-quality charcoal can still impart a captivating char to the steak. Whichever you choose, the key is to mindfully engage with the dialogue between flame and ingredient.
Common Types of Charcoal
The soul of chargrilling lies in the choice of charcoal, with three common types each offering distinct qualities. First is Lumpwood Charcoal, made from natural hardwood with irregular shapes. It burns quickly with intense heat, reaching 300-400°C, ideal for grilling steaks that need rapid high heat. Its robust charcoal aroma enhances beef’s flavour, though it burns out faster and can be less stable, requiring careful control. Second is Binchotan (White Charcoal), a premium Japanese charcoal made from oak, with a white ash surface. It burns longer and more steadily at around 200-300°C, suited for prolonged grilling like Japanese eel, offering a refined smoky flavour but at a higher cost. Third are Briquettes, made from compressed charcoal powder, uniform in shape, with stable burning and minimal smoke at around 200°C-plus, perfect for indoor grilling. However, their smoky flavour is less natural, and you must choose carefully to avoid low-quality briquettes with additives. Each charcoal has its charm—picking the right one is the first step to chargrilling success!
How to Start a Charcoal Fire
Starting a charcoal fire is an art that hinges on preparation and patience. A chimney starter makes it simple—fill the cylindrical device with charcoal, place fire starters at the bottom, and light them to concentrate heat. In about 15-20 minutes, the charcoal will develop white ash, signaling stable heat. No chimney starter? No problem! Lay a base of smaller charcoal pieces in the grill, stack them with gaps for air circulation, add fire starters, light them, then top with larger charcoal chunks. Ensure the charcoal is dry—damp charcoal is hard to ignite and produces heavy smoke. Wait until the charcoal surface is coated with white ash and the heat stabilizes before grilling. Don’t forget to preheat the grill grate to prevent the steak from sticking, ensuring a perfect charred crust!
Grilling the Steak
The essence of chargrilled steak lies in mastering heat and timing. Choose a tomahawk steak, left at room temperature for an hour, sprinkle with coarse sea salt, and lightly coat with olive oil (apply oil to the steak, not the grate!). Place the steak on a preheated grill, let it sit for 2-3 minutes to develop a golden, charred crust, then flip and repeat. For thicker tomahawk steaks, grill until both sides are golden, then move to a cooler part of the grill, cover, and roast briefly to infuse smoky flavor. Remove at an internal temperature of 47°C and rest for 20 minutes to achieve perfect medium-rare. For thinner ribeye, grill for about 5 minutes, flipping every minute, and rest for 5 minutes at around 53°C. The trick is frequent flipping for even doneness and using a thermometer to confirm the heat. The charcoal’s magic delivers a crispy exterior and tender, smoky interior!
Chimichurri Sauce
What’s a chargrilled steak without a flavour-boosting sauce? The Argentine classic Chimichurri is simple yet versatile! Chimichurri is a traditional South American barbecue sauce, especially from Argentina and Uruguay, featuring fresh herbs with a bright, tangy, and herbaceous flavour. It’s typically used to enhance steak, chicken, or seafood, elevating the dish’s complexity.
Ingredients:
Extra virgin olive oil: 80g
Red wine vinegar: 2 tablespoons
Salt: to taste
Black pepper: to taste
Shallot: 1
Garlic: 2 cloves
Chili flakes: 1 teaspoon
Parsley: a few sprigs
Oregano: a few sprigs
Finely chop fresh parsley, oregano, shallots, and garlic, and place them in a glass jar. Add a pinch of sea salt, black pepper, two tablespoons of red wine vinegar (or lemon juice for a fruity note), and 80-100g of olive oil. Seal the jar and shake vigorously to emulsify the sauce into a slightly thick consistency. Let it sit at room temperature for 15-30 minutes to meld the flavours. For a richer taste, refrigerate overnight to let the herbs’ aromas fully infuse into the oil. This tangy, fresh sauce pairs perfectly with the robust smoky char of the steak, drizzled on top for an instant flavour boost!
Chargrilled steak is a romantic dialogue between fire and meat, from the crackling of the charcoal to the sizzling of the steak—every moment brims with the warmth of deliciousness. Whether sharing the joy of barbecuing with family or savouring a perfectly seared, tender steak alone, this dish reveals the endless possibilities of simple ingredients. Light up your charcoal and try this smoky, flavourful creation! For more barbecue inspiration, visit BigBoyRecipe.com to explore over 300 carefully crafted recipes. Stay tuned for our next adventure—maybe we’ll tackle wood-fire or smoked dishes. Subscribe to the BigBoyRecipe channel, and let’s keep this culinary journey sizzling!
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