How can I grill thick steaks with charcoal and make them medium rare without burning the outside.?

You can use the two heat level - indirect cooking method. Build up your charcoal on one side of the grill. Do your initial searing overthe coals and then move the steak over the other part of the grill (where there are no coals below). This will basically roast your steak in a high heat and because it is not over the coals it should not burn up on the outside too much.

do not reduce the steak. the way in which and how the eating places do it. First make constructive the steak is at room temperature. second you really want to apply Salt and Pepper. you want a pan it fairly is oven danger-free warmth the pan on the range till eventually that's warm. position the steak contained in the pan and sear each and each and every aspect of the steak. position steak it fairly is contained in the pan nonetheless in a 380 degree oven and practice dinner for quarter-hour. this can enable the steak to practice dinner thoroughly without drying out.. Checking for doneness. you may both use a thermometer, or the perfect way is through contact. The more impregnable the steak is, the further cooked that's. A nicely performed steak could be very agency to the contact. Make a fist, and the area between your thumb and your pointer finger. Fell that, then experience your steak, or maybe as the texture about a similar your steak is nicely performed.

Your coals are too hot. Allow the coals to get ashy looking. Even if you don't see any red spots the coals are still hot. Also try indirect heat. Meaning push the coals to one side and place the steaks over the side without coals. Allow the meat to come to room temperature (about 30 minutes) before putting them on the grill. And always clean the grates with a wire brush before you put anything on them. Fat and marinades from the previous grilling can cause flare ups that can burn the meats.

well first of all if your using charcoal and lighter fluid you ned to invest in wood chips. THe wood chips get hotter and add a better flavor to meat. Also start the steaks over direct heat until you get a

nice sear on both sides 2-4 min then move them to a cooler part of

the grill . And let them cook slowly until ready

THIS IS WHAT I DO, I WAIT TILL THE COALS BURN DOWN TO A GLOW, THEN I TAKE MY STEAKS THAT HAVE BEEN MARRINATING IN CRUSHED GARLIC AND PEPPER AND WROCHESTER SAUCE HOLD THE SALT IT TENDS TO DRY OUT THE MEAT. THEN I PUT THE STEAKS ON THE GRILL I CAREFULLY KEEP TURNING THEM OVER AND OVER TRYING NOT TO PUNCTURE THE STEAKS (TURN OFTEN) JUST BEFORE I TAKE THEM OFF THE GRILL I BRUSH ON BUTTER FLIP LET COOK A LITTLE WHILE THEN FLIP AND BUTTER THE OTHER SIDE AT THIS POINT IF YOU LIKE SPRINKLE A LITTLE SALT ON EACH SIDE THEN REMOVE STEAKS LET THEM REST FOR ABOUT 3-5 MINUTES BEFORE CUTTING IN TO THEM.

All the others are right, just wanted to add that it will really help you if you let the steaks come completely to room temperature before you toss them on the grill........the same goes for any meat that you're grilling......Good luck with those steaks, and you're right, Cow-stco steaks are really tasty..............

let the steaks come to room temp before cooking them, that way they dont need to cook as long.