There’s nothing better than charcoal grilling, I’m convinced. I had an expensive gas grill, but what I gained in time, I lost in flavor. It just wasn’t the same. I went back to cooking over coals and never looked back.
I mean come on…. you can’t get a steak this beautiful and flavorful except over coals.
I’ll tell you how it came to be…
I love a good grilled burger more than anything, so 99% of the time that’s what I grill when I grill. However, my boyfriend is a ribeye steak man, and I recently saw a couple of beauties, so I picked them up to surprise him.
When I got home, I mixed together an amber ale, some brown sugar and some teriyaki sauce in a ziploc bag, put the steaks inside and left them in the fridge overnight to marinate and tenderize.
The next day I fired up those coals and let them ash over real nice.
Just before placing the steaks on the grill, I rubbed them with some seasoning.
Only charcoal can make this kind of magic happen.
While the steaks were cooking, I boiled the leftover marinade and used that to baste them.
The ribeyes were tender, juicy and the flavor was out of this world.
Seriously, so good!
- 2 ribeye steaks
- ¼ cup brown sugar, packed
- ½ cup amber ale
- ¼ cup teriyaki sauce
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp seasoning salt
- ½ tsp cayenne pepper
- Mix together brown sugar, amber ale and teriyaki sauce in a ziploc bag. Add steak to bag, coating well. Refrigerate overnight.
- Light charcoal grill and let coals ash over before cooking.
- Just before placing steaks on grill, remove from marinade and rub both sides with a mixture of pepper, garlic powder, seasoning salt and cayenne.
- Cook on grill to desired doneness, flipping meat as needed.
- Heat leftover marinade on stove to boiling and continue to simmer while steaks cook. In last few minutes of cooking, baste tops of steak with marinade.
What’s your favorite thing to cook with a charcoal grill?