Grilling steak directly on the charcoal.

[jorrtvh]

I want try this.  I saw the latest recipe on the Weber site and thought I'd give it a whirl.  How does it taste when it's done?
Sounds interesting.....

[LightningBoldtz]

I like it  LOT, my daughter doesn't care for the charring, says it tastes like charcoal.  Thin steaks like skirt steak work out very well.

[mhiszem]

I have  been wanting to try this also. I hear lump is better for this. Alton Brown has a skirt steak recipe that calls for it http://www.foodnetwork.com/recipes/alton-brown/skirt-steak-recipe.html

[LightningBoldtz]

only use lump

[MikeLucky]

Lump is better... I've done this with thin cut sirloin and sliced it thin and left it in its juices on a concave cutting board as an appetizer when we have dinner guests over waiting for the bbq to be done.

[dgodwin]

I think I'll be trying out the recipe this week, but using one or two of the hanging tenderloins I just got instead of NY strip or skirt as mentioned in the article or AB video


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[toolhead]

Used lump charcoal and the steaks came out good...but havent used this method in a while

[Craig]

I've been wanting to try this for a while. Alton does the skirt steaks and Raichlen has done this with T-bones. Definitely use lump only. I'm considering doing this with some ribeyes that I have in the freezer this week.

[Ted B]

I've done this with t bones, sizzlers, and Delmonicos. You have to use lump. If u use briquettes you will end up with a soggy ashy mess. Also don't season the steak with any flammable sort of marinade. Ie olive oil or such. This is my favorite way to have a steak. They turn out awesome.

[LightningBoldtz]

If your steak is thick you may want to reverse sear as well.

[Hell Fire Grill]

[jorrtvh]

It's going to happen tonight as soon as I get done mowing and get cleaned up.  I'll let you all know how it went later!