I like the President Dwight D. Eisenhower method of cooking steak. Ignite only natural chunk charcoal (not briquettes). Rub the steak with oil and garlic and then casually fling the steak into the midst of the red and glowing coals.
Before laying down the first steak, give the coals a good blow across the coals to disperse the ash. A little wood ash on the meet is inevitable. Just flick off the pieces. The rest is invisible and does not affect the flavor.
I found the process in the NYT.
I looked that up. Holy cow, he says a 4 inch sirloin tip to do that with. It’s hard to mess up a four inch thick sirloin, but I’m not sure I would be brave or rich enough to try it right on the coals for 35 minutes. What cut do you do it with, how long?
Freegards