The preparation method imparts a distinctive flavor profile to a cut of beef. This cooking technique utilizes the radiant heat emitted from burning charcoal to sear the exterior and cook the interior of the meat. The result is often characterized by a smoky taste and a desirable crust, while retaining the internal juices. Consider, for instance, a ribeye cooked over this heat source; the high temperature creates a Maillard reaction, enhancing both flavor and texture.
The appeal of this cooking process stems from its capacity to generate intense heat, leading to rapid searing and the development of complex flavors. Historically, this cooking approach has been a popular method for outdoor cooking, particularly in grilling and barbecuing. The practice allows for temperature control and imparts a characteristic aroma that many find desirable, contributing to an enhanced dining experience.