As by request, a lesson in grilling steaks.
There is a reason I don't order steaks at restaurants, they are not MINE! I am always disappointed whenever I order a steak. So I just stopped.
How is very simple. Two zone fire. Key word is FIRE. A two zone fire is all the coals on one side of the grill. In the picture you will notice that.
Why? Well I'll tell you. What I do is sear each side on the HOT side with the lid off. More oxygen equals more fire. More fire equals more searing. Stay with it because you don't want a flare up and burn the beautiful steak.
Once each side is seared move the beauts over to the COOL side. And finish cooking. Sometimes I might put a chunk of pecan wood on the fire to give the steak a little smokey flavor.
If you are unfortunate enough to only have gas grills, it's OK. You can still make a hot/cool side by not turning a burner on. And find a smoke box to add real flavor to your food.
As far as seasonings or marinades. That's up to your own personal preferences. I'm not giving away all my secrets.
This is an old picture, so I don't have the plated picture. I will torment you guys later with plated food.
Dude...
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