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Here's a good site to check-out for ways to cook your steaks-and try the search function as there have been several recent threads on the topic.
The cowboy method at our house: Completely pat dry meat then liberally apply course grain kosher salt to both sides of the meat and set aside. While steaks coming to RT let all lump come to a uniform red hot. Wipe excess salt and moisture from steak with paper towel and pat dry. Place steak either on a grate placed on top of the lump or, steaks directly on the lump itself and sear both sides. (if lump red hot there shoud be no ash on the steaks, if there is use pastry brush to remove)Remove season with fresh ground course black pepper and tent meat. Bring down the egg temp to 400ish. Set grill high in the dome return steaks to the grill and cook till desired temp minus 5 (carryover will add 5), Tent and rest for 5+ minutes then enjoy. IMHO a good steak only needs S&P.