Steak 101

We’re showing you our sure-fire recipe for a quick and easy grilled steak.  With minimal ingredients and a short cook, this basic, charcoal grilled steak, is a simple and tasty weeknight meal.

Watch the full video here.


We prefer New York Strip Steak because of it’s fattier content, thickness, tenderness and increased marbling.


Our Montana Outlaw BBQ Beef Rub has paprika and pepper that complement the beef flavor.  The activated charcoal in rub gives a smoky flavor.  It’s high salt content is important for pulling out the moisture in the beef, concentrating the fatty, beefy flavors and aids in tenderizing the steak.  In leaner or tougher meats, a salt brine can help tenderize it; just be sure to rinse it off before cooking.

With steaks, do a light to medium coat of seasoning on all sides (want to see the marbling) and tap in.  Over-seasoning can overpower the natural flavors. After applying the rub to the steak, let it sit 15-20 minutes


2-Zone Method

The 2-zone cooking method helps give you finer temperature controls with cooking steak.

For an simple quick cook, we use the Weber kettle with Royal Oak Charcoal.  Get the coals hot, pour them on half of the kettle.  After steaks have rested, spritz both sides with vegetable oil spray.  Once the grates are hot, lay steaks on the zone over the coals at a diagonal.  After 1 1/2 minutes, rotate it 45 degrees to create a hatch/diamond sear pattern.  After another 1 1/2 minutes, flip and repeat.  Once you have the desired sear marks, move the steak to the indirect heat zone (or second zone).


Baste top side of steak with garlic-infused salted butter.  At this point, open grill vents for increased air flow.  After 2 minutes on one side, flip and baste the other side.  Cook 2-3 minutes on other side, looking for internal temp of 130-140 degrees.


Rest for a few minutes, slice and serve with the side of your choice.