How to Grill Steak on Charcoal: Which Cuts Belong on the Ihawan
The ihawan is great for thick steak and hard on thin slices. Which of our cuts go on the grate, which go on skewers, and which should stay in the pan.
- Published
- Updated
- Reading time
- 5 min
- Steps
- 6
- Total time
- 1 hr 45 min
How to grill steak on charcoal: build a two-zone fire, cook a thick steak over the side with no coals until the centre reads 42 to 44°C, then sear it over the hot coals for 1 to 2 minutes a side and rest it 5 minutes. That method suits a 1 to 1.5 inch cut like our Classic Giant Ribeye at ₱1,599. A half-inch slice skips the cool side and gets 60 to 90 seconds a side over the hottest coals. Prices verified September 2026.
Availability, October 2026: the Gold Artisan Ribeye, Prime Meltique Giant Ribeye, Classic Porterhouse and Classic T-Bone are sold out. The Classic Gold Ribeye, Classic Giant Ribeye, Prime Meltique Ribeye and all four wagyu cube packs are in stock. Check today's list on the order page.
Which steak is best for grilling on charcoal?
The best steak for grilling on charcoal is a thick one, 1 inch or more, so the crust can form before the centre overcooks. In our range that means the Classic Giant Ribeye (₱1,599, 2 cuts at 1 to 1.5 inches) or the Prime Meltique Giant Ribeye (₱1,499, 2 cuts at 1 to 1.25 inches). Thinner cuts work, with far less room for error.
| Pack | Thickness | Price | On the ihawan |
|---|---|---|---|
| Classic Giant Ribeye | 1–1.5 inch | ₱1,599 | Two-zone: cool side, then sear |
| Prime Meltique Giant Ribeye | 1–1.25 inch | ₱1,499 | Two-zone, watch for flare-ups |
| Prime Meltique Ribeye | 0.5 inch | ₱1,499 | Hot side only, 60–90 seconds a side |
| Saikoro wagyu cubes | Bite-size cubes | ₱689–₱1,499 | On skewers, 1–2 minutes total |
The quarter-inch Porterhouse and T-Bone belong in a pan, not on a grate. They are cooked through before the charcoal can mark them.
How to grill steak on charcoal, step by step
Grilling steak on charcoal needs a two-zone fire: coals banked on one side, bare grate on the other. Thaw the steak fully, dry and salt it, cook it over the cool side until the centre reads 42 to 44°C, then move it over the coals and sear 1 to 2 minutes a side until it reaches 52 to 54°C for medium-rare.
- 1.Thaw fully. A Giant Ribeye needs a full 24 hours in the fridge. A frozen core stays cold while the outside chars.
- 2.Light the coals and wait. Coals are ready when mostly covered in grey ash, usually 20 to 30 minutes after lighting. Bank them on one side. If you can hold your palm 10 cm above the grate over the coals for only 2 to 3 seconds, it is hot enough to sear.
- 3.Dry and salt. Pat the steak dry. Salt the butter-aged Classic Giant 45 minutes ahead and leave it uncovered in the fridge. Salt the Meltique Giant just before it goes on.
- 4.Cool side first. Lay the steak over the side without coals, cover the ihawan if it has a lid, and turn it every 3 to 4 minutes. Expect roughly 10 to 20 minutes to reach 42 to 44°C, depending on the coals and the thickness. The thermometer is the real instruction.
- 5.Sear over the coals. 1 to 2 minutes a side, then hold the fat cap to the heat with tongs for 30 seconds.
- 6.Rest 5 minutes and slice across the grain. A Giant cut is for sharing off a board.
The oven version of the same idea, with the doneness targets in more detail, is in how to cook a thick-cut Giant Ribeye.
Can you grill thin steak on charcoal?
Thin steak can be grilled on charcoal, but only straight over the hottest coals and only briefly: 60 to 90 seconds a side for a half-inch slice like the Prime Meltique Ribeye (₱1,499, 4 cuts). There is no cool-side stage, because a half-inch steak reaches medium-rare in the time it takes to mark both faces.
Get the grate very hot and scraped clean, lay the slices across the bars, and do not press them. If the fire is weak, cook thin slices in a pan instead.
Can you grill Meltique steak on charcoal without flare-ups?
Meltique steak can be grilled on charcoal, but its infused beef tallow renders fast and drips onto the coals, which causes flare-ups that leave soot on the surface. Keep a zone free of coals, move the steak there the moment flames lick up, and skip the oil: Meltique brings plenty of its own fat.
The honest trade-off: Meltique is tallow-infused beef, not Japanese wagyu, and some of that tallow ends up in the fire. For a smoky crust, the butter-aged Classic Giant is the more forgiving grill steak.
Can you grill wagyu cubes on charcoal?
Wagyu cubes grill well on charcoal once they are on skewers, three or four cubes to a stick, because loose cubes fall through the grate. Grill the skewers over the hottest coals for 1 to 2 minutes in total, turning every 20 to 30 seconds, and pull them while the centre is still pink.
Foodlabo cubes, at about 14 g each and 70 to 75 per kilo, hold on a skewer better than the smaller NK Foods cubes at about 11 g. A ₱689 Foodlabo 500g pack is 30 to 35 cubes, which makes roughly 8 to 11 skewers. Soak bamboo skewers in water for 30 minutes first so they do not burn through.
Planning a Tagaytay weekend ihaw? We deliver the Giant cuts and cube packs cold to Tagaytay, Silang, Amadeo and Indang with no minimum order: see steak delivery in Tagaytay.
Build your basket on the order page and send it to us on Messenger, and we confirm your slot before dispatch.