Chimney-Fired Strip Steak

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I actually came across the idea of cooking a steak over a charcoal chimney in a recent issue of Cook’s Illustrated magazine. There are variations of the idea of a chimney-fired strip steak on the web, but most of them use a small charcoal grate over a lit chimney of charcoal. This approach uses skewers, which I found to be a little less precarious and actually kind of fun.

Chimney-Fired Strip Steak

I lit up a large Weber charcoal chimney full about 3/4ths of the way with charcoal. I seasoned a boneless strip steak with salt and pepper while I was waiting for the charcoal to get going. You could easily do several steaks while the charcoal is still lit, or do what I did and just use the charcoal in your smoker. It’s a great way to make use of all that great heat while the chimney is getting going.

I skewered the steak and over the fire it went. It cooked fast, as you would expect. I had a few flare ups, but I dealt with those by temporarily lifting the steak (using a set of long barbecue gloves) away from the flames.

I flipped the steak after a few minutes and cooked it until the internal temperature hit about 120 F, and actually a little higher. Then I removed the steak from the skewers and let it rest 10 minutes before slicing. It came out great. Perfect flavor with a bit of char.

If you want a little kick to your steak, try marinating it first. For more of a kick try my Cajun steak marinade. My favorite side dish for a great steak? My copycat of Outback Steakhouse’s green beans.

Chimney-Fired Strip Steak
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Chimney-Fired Strip Steak

This approach uses skewers, which I found to be a little less precarious and actually kind of fun.
Course Main
Cuisine American
Keyword grilled, steak
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 steaks
Calories 470kcal



  • Fill a charcoal chimney 3/4ths of the way with charcoal and light.
  • While you’re waiting for the charcoal to start, remove the steak from the fridge and sprinkle liberally with salt and pepper.
  • Once the charcoal is fully lit, skewer a steak and place on top of the chimney.
  • Sear the steak for 3-4 minutes per side, watching for any flare-ups.
  • Flip the steak and continue cooking until the desired doneness is reached.
  • Let steak rest for 10 minutes before slicing.


Calories: 470kcal | Protein: 45g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 118mg | Potassium: 606mg | Vitamin A: 34IU | Calcium: 16mg | Iron: 4mg

Nutritional values are approximate.

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