Cooking Steak on Chimney Starter

I finally tried out this method last night.
I used my Weber Chimney about 1/2 to 1/3 full of Lump Charcoal. I cooked a T-bone 2 min each side and it came out great. Thanks to the LTHforum I now have a new favorite way to cook steak.

I paired the Steak with a grilled medley of fresh Asparagus, Crimini Mushrooms and Pearl onions. Coated in a little Olive Oil, Salt and Pepper.

maxpower wrote:I used my Weber Chimney about 1/2 to 1/3 full of Lump Charcoal. I cooked a T-bone 2 min each side and it came out great.

Looks terrific!

Love the Weber Chimney for single steaks.

Rib Eye on Weber Chimney



Here's another intense heat method using the WSM that works well for multiple steaks, chops etc. Grilling on the WSM Charcoal Ring

I remember Alton Brown doing Chimney Tuna Loin and thinking, what a great idea for a blast furnace grill for one!

Hi,

I like how you get an intense heat without wasting a lot of charcoal. Nothing special required or tools to buy.



Regards,

I'm definitely trying this next time I do a steak. Any thoughts on dropping some hard wood in the coals?

KSeecs wrote:I'm definitely trying this next time I do a steak. Any thoughts on dropping some hard wood in the coals?

This may be opportune time to use those chips in the hickory wood bag.

In addition to steak, you can cook hamburgers or Korean BBQ. Stuff that needs a short, intense cooking time.

Regards,

does the exposure to high heat by using it to grill shorten the life of the chimney starter?

A whole lot less than leaving it out in the rain and letting the rust go to work. I do that all the time.

jimswside wrote:does the exposure to high heat by using it to grill shorten the life of the chimney starter?

I've got to figure that your chimney starter doesn't know the difference if it's being asked to grill a steak or roast a chicken.

Either way, it's throw down a charcoal cocktail, chase it with a match and watch me get nova hot.

I was just curious since to light my grill the lump stays in the starter until its lit, vs using it as a cooking device. either way its all good, but I'll stick to my Weber kettle for grilling a steak.

I really ought to get off my butt and try this....

But peanut oil in my cast iron griddle on pretty high heat works great as well. Get that oil HOT.

Strip steak for salad on the Weber Chimney, olives for Ellen lots of croutons for me. I feel bad for people who don't make their own croutons, best part of a salad.

Ive been doing this for a while for roasting peppers, you cant beat the direct flame and super hot heat...cant wait to try it for a steak!

It never occurred to me before, but I'll bet you could put a wok on one of those chimneys. They never really get quite hot enough on a home stove. This might be a solution.

bw77 wrote:It never occurred to me before, but I bet you could put a wok on one of those chimneys. They never really get quite hot enough on a home stove. This might be a solution.

That's a great idea! Might need some sort of little spacers to leave a gap between the wok and the top rim of the chimney, so it doesn't seal off the air flow. Could rig that up easy enough...

-Dan

dansch wrote:

bw77 wrote:It never occurred to me before, but I bet you could put a wok on one of those chimneys. They never really get quite hot enough on a home stove. This might be a solution.

That's a great idea! Might need some sort of little spacers to leave a gap between the wok and the top rim of the chimney, so it doesn't seal off the air flow. Could rig that up easy enough...

-Dan

I actually saw a full sized wok at the Backyard BBQ Store that is designed to be in used over coals. It was a littke large to use over a chimney, but it's the same principal.

Backyard BBQ Store
1147 Greenleaf Ave
Wilmette, IL  60091