A steak fit for Fred Flintstone!
but as far as cooking technique goes, there are only a few minor distinctions.
For one thing, the heat you can get out of charcoal briquettes is far greater than what you can get out of a home stovetop range or broiler, leading to superior charring, as well as the singing of dripping beef fat which gives grilled beef its characteristic smoky, ever-so-slightly acrid flavor. It's a flavor you simply can't get from a stovetop or even a gas grill, both of which burn significantly cooler than coal.
is to first cook the steak at a very gentle low heat before finishing it over ripping hot heat to sear its surface. It's better to do it in this order rather than searing first and cooking through after because a pre-warmed steak will sear much faster, minimizing the amount of overcooked meat under the surface (and we all know by now that searing
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