Charbroiled Chimney Steak recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Charbroiled Chimney Steak

Take advantage of the space under the footprint of a chimney starter. Hot coals both below and above the steak will create a quick overall sear. Steaks need to be a smaller footprint (3 ½ inches wide max). Chuck eyes are our first choice for this technique but ribeye filets, sirloin filets, and even strip steaks cut in half work well.
  • 2 (6 to 8 ounce) Certified Angus Beef ® chuck eye steaks
  • 1/2 teaspoon coarse Kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • Butcher’s twine
  • Charcoal chimney starter
  1. Tie each steak around the outside to hold together during cooking. Season steaks with salt and pepper, sit at room temperature for 45 minutes.
  2. Prepare charcoal chimney starter. Fill to the top with coals and ignite briquets as you normally do (no lighter fluid). When top coals just begin to show ash and smoke runs clear, transfer half of the coals to a concentrated spot on charcoal grate. Replace top grate, cover grill with lid for two minutes to heat up cooking grate. Hot chimney starter will have to be placed safely on the ground for a couple minutes.
  3. Place steaks on cooking grate closely together without touching and directly over coals. Holding chimney starter over area of grill without the steaks, shake to remove loose ash. Quickly place chimney directly over steaks. Sear 2 to 3 minutes, remove starter, flip steaks, shake out ash from starter and place over steaks. Finish searing steaks, 2 to 3 minutes to your target doneness. Remove starter to check temperature with an internal read thermometer—pull at 120°F for medium rare.
  4. Transfer steaks to a cutting board and rest 5 minutes before serving.

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