Authentic Charcoal-Grilled Steak: A Special Flavor at Home
Sumptuous Charcoal-Grilled Steak
This recipe goes beyond simply grilling steak, offering a gourmet experience enhanced by the deep, rich aroma unique to charcoal grilling. Although it takes a little effort, you can achieve an unforgettable taste by referring to the detailed cooking process on our YouTube channel (https://youtu.be/EOJgNIxrQI0). Especially, the sweetness of green onions grilled over charcoal is exceptional, so be sure to try it!
Main Ingredients- T-bone steak 300g
- Scotch fillet steak 300g
- 1 fresh onion
- 2 bunches green onions (thick ones)
- 5 button mushrooms
- 2 portobello mushrooms
- 20g garlic cloves
- 1 pack honey butter sausages
Seasoning & Accompaniments- Coarse salt (to taste)
- Freshly ground black pepper (to taste)
- High-quality wasabi (to preference)
- Coarse salt (to taste)
- Freshly ground black pepper (to taste)
- High-quality wasabi (to preference)
Cooking Instructions
Step 1
First, prepare the vegetables to be grilled alongside the steak. Cut the onion into large chunks, remove any dirt from the button and portobello mushrooms, and slice them into bite-sized pieces. Cut the green onions, focusing on the thick white parts, into large pieces about 5-7cm long. You can also prepare the garlic cloves with their skins on.
Step 2
Take out the T-bone and scotch fillet steaks, along with the honey butter sausages, and let them sit at room temperature for about 20-30 minutes to take the chill off. This helps the meat cook more evenly and become more tender.
Step 3
Season the scotch fillet and T-bone steaks by generously sprinkling coarse salt and freshly ground black pepper on both sides. Ensure an even coating to enhance the flavor. Prepare the garlic cloves for grilling as well.
Step 4
Prepare to light the charcoal. Wait until the charcoal is fully lit and covered with white ash, indicating it’s properly heated. A medium heat level, rather than direct high heat, is ideal for grilling steaks.
Step 5
Place the seasoned steaks, prepared vegetables, and sausages onto the hot charcoal. Grill the T-bone and scotch fillet, turning them over as needed, until they reach your desired level of doneness. Grill the onions, mushrooms, green onions, and sausages until they are nicely browned. The green onions, infused with the charcoal flavor, become incredibly sweet and pair wonderfully with the steak. After grilling, enjoy with wasabi according to your preference for an even more delicious experience.
