Grilled Entrecôte or Strip Steak

Preparation info
  • Serves


    • Difficulty


Appears in
Hot Coals: A User's Guide to Mastering Your Kamado Grill

By Jeroen Hazebroek and Leonard Elenbaas

Published 2015

  • About

The quality of the beef is very important for this simple preparation. We like to use aged and marbled beef such as Choice or Prime. The thickness of the meat matters when grilling; this particular recipe will give you a medium-rare steak.


  • 4 (8-ounce/225-g) entrecôtes/strip steaks, inches


  • Fire up the kamado with the cast-iron grid to 395°F (200°C) and create four hot spots.

  • Sprinkle the beef with a generous amount of salt and pepper and rub it into the meat.