For mouth-watering steaks, it's more about how than what. Try this method with all bbq entrees. Not only does this method make flare-ups almost impossible, but also boils recycled moisture and spices back to steaks. It's kinda like beer can chicken without fumbling a hot bird!


Recipe Summary

20 mins
20 mins
40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Rub steaks with about half the steak seasoning; place on a plate and refrigerate.

  • Light an outdoor charcoal grill.

  • Heat butter in a skillet over medium-low heat; cook and stir mushrooms, shallots, and garlic until mushrooms are softened, 5 to 10 minutes. Remove from heat.

  • Move heated charcoals using tongs to the outer edges of the grill. Fill a 9x5-inch loaf pan halfway with water; stir in the remaining 1/4 cup steak seasoning. Carefully place pan in the space cleared out in the center of the grill among the charcoals.

  • Cook steaks on the grill until they are beginning to firm, and are hot and slightly pink in the center, 8 to 9 minutes. Flip and cook other side for 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Drizzle mushroom sauce over cooked steaks.

Editor's Note:

The nutrition data for this recipe includes the full amount of sodium for the steak rub. The actual amount of steak rub consumed will vary.

Nutrition Facts

787 calories; protein 42.2g 85% DV; carbohydrates 13.2g 4% DV; fat 62.6g 96% DV; cholesterol 192.1mg 64% DV; sodium 5746.3mg 230% DV. Full Nutrition


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0