A steak cooked over charcoal involves utilizing charcoal as the primary heat source for cooking. This method imparts a distinct smoky flavor profile to the meat, differentiating it from grilling with gas or cooking in a pan. The direct radiant heat from the burning charcoal sears the exterior of the steak, creating a desirable crust, while the interior is cooked to the desired level of doneness. As an example, a ribeye steak cooked using this method would exhibit a charred, flavorful exterior and a juicy, tender interior, imbued with the characteristic smoky essence.
The practice of cooking meat over charcoal offers benefits beyond flavor. The high heat sears the steak quickly, helping to retain moisture and prevent it from drying out. Historically, this cooking method predates modern gas grills and ovens, representing a more traditional approach to cooking meat over an open fire. The smoky flavor is often considered a desirable characteristic, enhancing the overall dining experience and connecting to primal culinary traditions.
