Steak Grilled Over An Open Fire
There is nothing like steak grilled over an open fire. This simple rub in this steak recipe highlights the flavors from a real wood fire.
Cooking steaks over an open fire is an art form. The secret to getting them to come out just right is to let the coals burn down until they’re white-hot and to keep the grate high enough that the steaks cook through without burning the outside.
A few things to keep in mind:
– Use hardwood like oak, hickory, or mesquite to build your fire
– It’s better to cook the steaks over white-hot coals than over flames
– A good rule of thumb is to place your cooking grate two to six inches above the coals
The rub can be scaled to suit however many steaks you’re making. The key is to keep the portions consistent. You can learn more about cooking over an open fire in our in-depth article How to Grill Steak Over an Open Fire.
For tips and a delicious recipe for grilling steaks on a gas grill check out our Grilled Ribeye Steak recipe that uses rosemary and garlic to bring out the ribeyeโs natural flavors.
A couple of dishes that are delicious with this steak recipe are Grilled Asparagus and Grilled Mushrooms with Fresh Herbs.
Steak Grilled Over an Open Fire
Ingredients
- 2 ribeye steak, thick cut
Rub
- 1 tbsp salt
- 1 tbsp pepper
- 1/2 tbsp garlic powder
- 1 tbsp Worcestershire sauce
Instructions
- Trim the steaks of any loose fat and let them come to room temperature before grilling.
- Mix the salt, pepper and garlic powder in a small bowl. Rub the steaks down on both sides with Worcestershire sauce. The idea is to use enough Worcestershire ๏ปฟsauce to lightly cover the steaks, but not too much that you drown them.
- After you’ve rubbed them down with the Worcestershire sauce, sprinkle the rub over the steak, rubbing it into each side. If you’re feeling frisky, rub it around the sides too.
- The steaks should be grilled to an internal temperature of 140 degrees for medium rare. When the steaks reach this point take them off and let them rest under foil for five minutes. Slice the steaks into strips to serve.
Recommended Equipment
Mark is an experienced food writer, recipe developer, and photographer who is also Umamiโs publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.
More Info About Mark Hinds
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