FAST grilled steak with Black seasoning

FAST grilled steak with Black seasoning

How to nail restaurant quality cooked steaks on the home grill. This will work with any steak, but we're using Picanha.


  • 1 x picanha steak (or ribeye, or strip, or filet etc)
  • Hardcore Carnivore Black seasoning


  1. Heat a grill for two zone cooking. In a charcoal grill - pile all the lit coals to one side, leaving half hot and half cool zones. In a propane grill, light two left burners, leaving the two right burners off. The temperature should be 450-500f.
  2. If the fat cap on the pork but is more than 1/4 inch thick, score it using a trimming knife.
  3. Pat the steak dry with a paper towel, then season liberally with Hardcore Carnivore Black seasoning.
  4. Place the steak over the direct heat, and begin to flip every 20-40 seconds. The first flips will seem underwhelming in color, but they will gradually built. Once you have achieved a nice sear, check the internal temperature. If it's at 135f, remove from heat. If not, move across to the indirect/cool side of the grill to finish cooking until it does reach 135f. 
  5. Rest steak for 5 minutes before slicing.