Preparing the steak
Start by selecting a steak that is of good quality, preferably with a thickness of at least an inch. Ensure the meat is at room temperature before placing it on the grill. Rub the steak with a generous amount of kosher salt and let it rest for 30-45 minutes to allow the salt to be absorbed by the meat. Other seasonings like black pepper or garlic powder can be added as well.
Setting up the charcoal grill
Choose a good spot to place your grill, away from any flammable materials. Prepare the charcoal by piling it into a mound in the center of the grill and lighting it. Allow the coals to burn until they turn white or grey, indicating that they are hot enough for cooking.
Cooking the steak
When the charcoal is ready, brush the grill grates with oil to prevent the meat from sticking. Place the steak on the hottest part of the grill and cover it with the lid to allow it to cook evenly. Flip the steak once after 3-4 minutes on each side. Use a meat thermometer to check the internal temperature; 130°F is medium-rare, 140°F is medium and 150°F is well done. Remove the steak from the grill once it reaches your desired level of doneness.
Resting the steak
Once you remove the steak from the grill, allow it to rest for 10-15 minutes before slicing. This allows the juices to redistribute in the meat. Cover the steak with aluminum foil to keep it warm as it rests.
Serving the steak
You can serve the steak as is, or add some butter or a sauce of your choice. Steak pairs well with classic side dishes like roasted potatoes, green beans, and a fresh salad.
