My Carnivore Diet Experience

Searing Steak On The Hibachi Grill

There’s nothing quite like biting into a perfectly cooked steak. When seared to perfection with a crisp caramelised crust and cooked over hot charcoals on a hibachi grill, the experience is elevated to a whole new level. The combination of smoky flavours and juicy, tender meat is simply irresistible. And for those who have mastered the art of cooking steaks on a hibachi grill, the results are truly mouth-watering. With the right techniques and a little bit of patience, anyone can enjoy this delectable dish.

I remember the first time I tried cooking a steak on a hibachi grill. I was so excited to finally get that perfect caramelized crust that I’d heard so much about. But I got a little too excited and ended up getting a little too close to the hot coals. Before I knew it, I had a nice little burn on my arm!

But you know what they say – no pain, no gain. And in this case, it was definitely worth it. Because that steak came out better than anything I’d ever cooked before. It was juicy, tender, and had the most delicious crust. I took one bite and suddenly, the burn on my arm didn’t seem so bad anymore.

From then on, I made sure to keep a safe distance from the grill. But I still have that burn to remind me of that delicious steak. And every time I see it, I smile and think to myself, “Yep, it was worth it.”

Steak cooked over a hibachi grill

Cooking With Charcoal

Cooking over charcoal offers a number of advantages over other cooking methods. Firstly, the intense heat generated by charcoal allows for quick and efficient cooking, while also creating a crispy, caramelized crust on food. Secondly, the smoke from the charcoal imparts a unique, smoky flavor to the food that can’t be replicated by other methods, giving dishes a distinct taste and aroma. Thirdly, cooking with charcoal is environmentally friendly as it produces less carbon dioxide compared to gas grills. Lastly, charcoal grilling is a versatile method that can be used for a variety of cooking techniques, from grilling and searing to smoking and slow-cooking.

lump wood charcoal for grilling meat on a hibachi

Cuts of Meat & Cooking Times

The thickness of the meat can greatly impact cooking times and overall results when cooking on a hibachi grill. Thicker cuts of meat, such as a ribeye or sirloin steak, will require longer cooking times to ensure the inside of the meat cooks properly, while thinner cuts, such as a flank steak or skirt steak, will cook more quickly.

When it comes to personal taste, it’s important to note that thicker cuts of meat will be juicier and have a more tender texture, while thinner cuts will have a more intense flavour and a chewier texture. Additionally, thicker cuts can be cooked to a lower internal temperature without becoming tough, while thinner cuts should be cooked to a higher internal temperature to avoid drying out.

It’s also important to note that cooking on a hibachi grill will often take longer than cooking on a stovetop, as the heat is not as concentrated and distributed as evenly. However, the slower cooking time allows for the flavours to develop and deepen, and the use of a hibachi grill can also lead to a more crispy, caramelised exterior on the meat. Ultimately, the cooking time will depend on the thickness of the meat and personal preferences, but it’s always best to use a meat thermometer to ensure that the internal temperature of the meat is at a safe and appropriate level for consumption.

3 raw eye fillet steaks

Moving The Steak

When cooking thicker cuts of steak on a hibachi grill, it’s important to turn the steak regularly to avoid over-cooking and ensure even cooking. Turning the steak also helps develop a crispy, caramelised crust on the exterior of the meat.

The recommended method for turning the steak is to use tongs, as using a fork can pierce the meat and cause juices to escape. It’s recommended to turn the steak every minute or so for the first few minutes of cooking, and then less frequently as the steak cooks.

It’s also important to consider the heat source when cooking a thicker cut of steak. Placing the steak over the hottest part of the grill will help create a crust more quickly, while moving it to a cooler part of the grill will allow it to cook more slowly and evenly.

Ultimately, the key to cooking a thicker cut of steak on a hibachi grill is to pay close attention to it and turn it regularly to avoid over-cooking and ensure an even cook. With a little patience and attention to detail, you can enjoy a delicious steak with a  crust that is cooked to your preferred level of doneness.

Grilled Steak on a barbecue

Rare, Medium or Well-Done

Telling the difference between rare, medium, and well-done steak is essential to cooking a steak to your preferred level of doneness. There are several methods for determining doneness, including using a meat thermometer, touch, or the time method.

  • Meat thermometer: The most accurate way to determine the doneness of a steak is by using a meat thermometer. Rare steak should have an internal temperature of 130-135°F, medium rare should be 135-140°F, medium should be 140-145°F, and well done should be 145-155°F.

  • Touch: To determine the doneness using touch, gently press the center of the steak with your finger. If it feels soft, the steak is rare; if it feels slightly firm, it’s medium rare; if it feels firm, it’s medium; and if it feels very firm, it’s well done.

  • Time method: This method involves cooking the steak for a certain amount of time on each side to achieve the desired level of doneness. However, it is important to note that this method is less accurate as the cooking time can vary depending on factors such as the thickness of the steak and the temperature of the grill.

Dry Salt Brining

Dry salt brining is a process where salt is rubbed onto the surface of meat before cooking to enhance flavour and tenderness. Unlike traditional wet brining, dry brining does not require a large amount of liquid, making it a convenient and efficient way to prepare meat for grilling.

The purpose of dry salt brining is to infuse the meat with flavour and to help retain moisture during cooking. The salt helps to break down the muscle fibres in the meat, making it more tender and juicy. Additionally, the salt helps to form a crispy crust on the surface of the meat when grilled.

To dry salt brine meat, the surface of the meat should be rubbed with a mixture of salt, sugar, and any desired seasonings. The meat should then be allowed to sit at room temperature for a minimum of 30 minutes and up to several hours before cooking.

Dry salt brining is an effective and efficient way to prepare meat for grilling, as it enhances flavour and tenderness while also helping to retain moisture and form a crispy crust.

Photo of pink and white salt in a bowl on a wooden board

Choosing Charcoal for Grilling

Lump wood charcoal and charcoal briquettes are two popular options for grilling and cooking over charcoal, but they differ in several ways. Lump wood charcoal is made from 100% pure wood that has been burned and charred, while charcoal briquettes are a mixture of wood and other materials, such as sawdust, coal, and binder.

Lump wood charcoal is known for its natural flavouar, which can enhance the taste of food. It also burns hotter and faster than briquettes, making it ideal for high-heat cooking and searing. On the other hand, charcoal briquettes are designed to burn more slowly and evenly, making them better for low-and-slow cooking techniques.

Additionally, lump wood charcoal is more expensive than briquettes and tends to produce more ash. Briquettes, on the other hand, are more widely available and typically cheaper. They also produce less ash, making them a more convenient option for many grillers.

Buying A Hibachi Grill

Introducing the Uno Casa Hibachi Grill, the perfect addition to any outdoor cooking setup!

This compact and stylish hibachi grill is made from high-quality materials, ensuring durability and longevity. The compact design makes it easy to transport, making it the perfect option for camping trips, picnics, or tailgating events.

The Uno Casa Hibachi Grill is designed with a traditional hibachi-style cooking surface, allowing you to achieve that delicious char-grilled flavor that you love. The adjustable air vents allow for precise temperature control, so you can cook your food to perfection, every time.

Whether you’re grilling up steaks, vegetables, or seafood, the Uno Casa Hibachi Grill is the ideal option for delicious, authentic hibachi-style cooking. Its compact size also makes it perfect for small patios, balconies, or apartment balconies.

So if you’re looking for a high-quality hibachi grill that is both stylish and functional, look no further than the Uno Casa Hibachi Grill. Order yours today and start grilling like a pro!

Hibachi grill for cooking on the carnivore diet

Thank you for joining me on my journey and taking the time to visit my blog. Your presence and support mean the world to me and I am grateful for each and every one of you. I hope my words and experiences can bring value to your life and I look forward to sharing more with you in the future.

With gratitude, Lip