Charcoal is a given but if you want the best steak ever. It's going to sound strange but directly on the charcoal no grill. Here is the theory behind it when your steak flares up during cooking most people think this is a good thing. Yes no when it flares you get soot which will give the meat a bitter over tone. This is because there is a gap between the grill and coals. I know it sounds crazy but follow me it's worth it. Get your coals good and hot the hotter the better. Use a hair dryer to blow the ash off the coals and through on your steak of choice. Depending on how thick and how well done allow 3 to 5 min. Lift the steak off the coals get the hair dryer out again get the coals good and hot cook the other side. The coals won't stick, the same principle the fire walkers use. I never say trust me to anybody (it's earned not a given) You won't regret it. Almost forgot when done wrap the steak in tin foil and let it rest for at least 5 min 10 is better. This lets the juices redistribute through the meat
I've heard of this technique, just haven't been bold enough to try it. Not quite ready to experiment and ruin a good cut of meat.
The high Beef council has found you guilty of defiling a steak no meat for 90 days and yes this includes pork products Try it with a cheaper cut you won't regret it. I was the same till I tried it. The first time I had the outlaws over for dinner and they both looked at me like I had 2 heads. Now my father outlaw won't cook steak any other way.
Years ago, my wife and I actually received as a gift a cookbook entitled, "Gourmet Microwave Cooking" (circa 1981); on the cover, I kid you not, was this huge prime rib roast, 'cooked to perfection,'... Needless to say, I don't think we ever made anything out of the book. Microwaves are great for defrosting & heating leftovers—but I shudder at the thought of anyone nuking a prime cut of meat, especially a 10lb prime rib roast...
I've heard of in-laws, but describing outlaws that way is a bit different. Did you marry into a motorcycle gang?
A good steak should be medium rare, if it's a lower grade steak I like it cooked a bit more. If it's a really low grade steak it's better as a stew or cut into small pieces for chili.
