In terms of flavor and searing ability, a coal-fired grill is superior to a gas grill, and that's that. Gas cannot reach the high temperatures that coal does, nor does it impart any of the singed, smoky flavors of truly excellent grilled meat. It does, however, offer convenience, so if you're a first-time grill shopper, keep those things in mind.
On the other hand, charcoal briquettes are easier to find , cheaper, more reliable, and longer burning . Give it a bit more time, and eventually that brine will begin to break down some of the muscle tissue in the meat, allowing the juices to be re-absorbed, and taking the salt right along with it.more tender and moist when you cook it.
I also like to keep a high-quality coarse sea salt like Maldon or fleur-de-sel at the table to serve with the steak, sprinkling it on the interior of individual slices as I eat. I found that with a thick steak, even after two hours of sitting out at room temperature, the center of the steak had risen by a measly 19 degrees or so, not even 15% of the way to its final target temperature. Not only that, but when cooked side by side with a steak straight from the fridge, the end results were completely indistinguishable.
All depends on the steak buy cheap get cheap
Steaks don't drip. 🤨
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