Duffie'S Deer Camp Charcoal Steak
Juicy charcoal-grilled steaks with bold A.1. sauce and garlic salt, perfect for a hearty outdoor cookout or weekend barbecue gathering.
Ingredients
Instructions
- Choose ribeye or T-bone steak for grilling.
- Rub garlic salt onto each steak.
- Spread A.1. sauce on the steaks and let sit for about 1 hour.
- Sear both sides of the steaks over hot charcoal fire.
- Cook the steaks for about 15 minutes after searing.
- Serve medium-rare for the best taste.
- Accompany with baked potato and salad.
Tips & Substitutions
For the best flavor, let your steak come to room temperature before grilling. If you don't have A.1. sauce, consider using Worcestershire sauce or a homemade marinade for a similar tangy flavor. Adjust the garlic salt to your taste, or try a garlic powder blend for a milder option. Always check the internal temperature to achieve your desired doneness, especially if you're aiming for medium-rare.
Serving Suggestions
This steak pairs beautifully with a baked potato topped with sour cream and chives, along with a fresh garden salad. For a heartier meal, consider serving it alongside some grilled vegetables or corn on the cob. A bold red wine, such as a Cabernet Sauvignon, complements the rich flavors of the steak very well.
Storage & Reheating
Leftover steak can be stored in an airtight container in the refrigerator for up to three days. To reheat, wrap the steak in foil and place it in a preheated oven at 250°F until warmed through. Alternatively, you can slice the steak and quickly reheat it in a skillet over medium heat to retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Duffie'S Deer Camp Charcoal Steak contains roughly 13 calories, with 1g protein, 1g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What type of steak is best for this recipe?
Ribeye or T-bone steak is recommended for this recipe due to their marbling, which adds flavor and juiciness when grilled. However, you can also use sirloin or flank steak if you prefer a leaner cut. Just adjust the cooking time as needed to ensure they reach your desired doneness.
Can I use a gas grill instead of charcoal?
Yes, you can use a gas grill if charcoal isn't available. Preheat the grill on high and follow the same searing and cooking times. For added flavor, consider using a smoker box with wood chips to infuse a smoky taste similar to that of charcoal grilling.
How do I know when the steak is medium-rare?
To achieve medium-rare, the internal temperature of the steak should reach 130-135°F. The best way to check this is by using a meat thermometer. Alternatively, you can use the touch test: a medium-rare steak will feel slightly soft and springy when pressed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).