1. Lightly coat the steaks with olive oil and then add generous amounts of salt and pepper. This steak doesn’t need a lot of seasoning, the grill and smoke will season it enough along with its natural taste.
2. Prepare a charcoal grill for medium high heat using lump wood charcoal. Let the embers get nice and hot and and ashed over. If the flames are too high, close the lid and let them go down.
3. On a nice even bed of coals, put both steaks on top of the coals.
4. Let the steak grill for 4 minutes on each side. Once juices start bubbling on the top, it is a good indicator it is time to flip them. They should develop a nice char on each side by laying on the coals.
5. When you pull them off, use a marinade brush to dust off the coal/ash.
6. While the meat was grilling, I sauteed veggies in a cast iron skillet on the other side of the grill. I use cast iron grill grates which come together in 4 parts which allow me to grill on coals and on the grate at the same time.
7. Tent the meat for 10 minutes to let the juices redistribute. Serve with the veggies, bread and a nice glass of wine!

We did this for Scott’s Birthday Dinner last week and it was a hit. I made a homemade blueberry lemon cake that I will be sharing in a future post. I hope you enjoy this back to roots grilling technique!