Not Gas Or Charcoal — How Bobby Flay Prefers To Grill His Steak

Bobby Flay, renowned celebrity chef, restaurateur, and fellow foodie, has built a career surrounding his expertise in all aspects of the culinary world. Spanning just over four decades, his career has taken him from receiving the James Beard Award for Rising Star Chef of the Year to hosting his namesake Food Network cooking show, "Beat Bobby Flay." But how does the star chef do something as simple as grill his steak? According to a video shared on his TikTok account, he prefers grilling over wood, rather than gas or charcoal.

In the video, Flay cooks a ribeye steak, the perfect cut for grilling, after seasoning it with a spice rub. When he puts the steak on the grill, Flay says, "I like grilling over wood. If you don't have wood, charcoal, obviously, is the second best." So why does the celeb chef prefer wood, and what's the difference?

Flay doesn't explicitly state it in the video, but the biggest reason chefs prefer wood over gas or charcoal is the flavor it provides. Depending on the type of wood being used, typically a hardwood, the smoke that radiates off the fuel during the grilling process imparts the meat with a distinct smoky flavor. Mesquite is great for grilling — it burns fast and smokes heavily, providing a strong, earthy aroma that works well with red meat. Hickory is another ideal choice, imparting a sweet flavor akin to bacon. Hickory is preferred for smoking meat over longer periods of time, but it can work for grilling too.

While Bobby Flay grills his steak with wood, charcoal is the most common choice for grilling, and for good reason. It heats up very quickly, is widely available at most grocery and hardware stores, and is relatively inexpensive. Flay mentions that charcoal is second best. After all, it can still infuse meat with a mild smoky flavor. Instead of the fuel itself providing the smokiness, fat melts off of the meat onto the coals below. When the fat hits the coals, it produces smoke that enhances the flavor of the meat. Wood is generally regarded as more natural though, and certain store-bought charcoals, like instant-light charcoal or some briquettes, may have chemical additives that can negatively impact flavor. 

As for gas, it is widely considered the least ideal fuel for grilling, especially when it comes to flavor. Gas is easy — you just use the knobs to set the ideal temperature, close the lid, and leave the meat to cook. However, it can be expensive, and you don't get the same enhanced flavor as the aforementioned fuel options. For infrequent grillers who only really use their grill during the summer for hot dogs and burgers, gas is probably best due to convenience and ease of use. But for home chefs who value depth of flavor and grill often, using wood or charcoal is more ideal. After all, grilling or smoking a tender steak requires finesse and the right type of fuel.

Whether you're searing a steak, brushed with fancy butter and garnished with herbs, or you're cooking other foods that taste better on the grill, it's important to work with the right fuel. As for Bobby Flay, flavor comes first, and wood is best.