The term refers to beef steaks cooked using charcoal as the primary heat source. This cooking method imparts a distinct smoky flavor and seared exterior to the meat, differentiating it from steaks prepared using gas grills, ovens, or other methods. For example, a ribeye placed over hot charcoal will develop a characteristic crust while retaining a juicy interior.
This cooking approach offers a flavorful alternative due to the unique compounds released when charcoal burns. It can create a more intense heat, leading to quicker searing and enhanced caramelization. Historically, cooking over open flames, including charcoal, was one of the earliest methods of preparing meat, and its legacy continues in many culinary traditions.
