Use tongs to turn and not a fork...piercing the meat causes the juices to flow out and can make the meat dry out. ENJOY!
- All types of steaks.
The size of the steak is not important, but the thickness.
3/4 thick steak should be cooked on red-hot charcoal for four minutes on one side, and then turn and cook another two minutes for RARE. If you prefer, Broil them 2"-3" from heat source ...first side for five min. then turn, and cook for four minutes.
For 1" thick steaks, for RARE, cook for five min. one side on charcoal, then turn and cook for three min. If you broil...first side, cook six minutes...turn, then broil for 5 min.
1-1/4" RARE...5 minutes, first side on charcoals, turn, cook for four more minutes. Broil 7 minutes, turn, cook another 5 minutes.
1-1/2" RARE...6 min. first side on coals, turn and then another 4 minutes. Broil...7 minutes one side and then turn and cook for 6 min.
1-3/4" RARE....7 minutes on coals, then turn and cook for 5 more minutes. To Broil...8 minutes, turn and then cook 7 minutes.
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Source: Omaha Steaks Guide and Cookbook
Submitted By: tc c
Broiling or Grilling Steaks