I’m serious: You’re going to put meat directly on the coals. And instead of getting burnt bricks, the results are a sublime balance of charred crust and juicy interior. The best cuts for this are porterhouse, rib-eye, and strip; bone-in or boneless—it’s your choice.
Makes: 4 to 6 servings
Time: 25 to 30 minutes
2 or more thick steaks (1–1 1 ⁄ 2 …