Oh, yeah!
I have had one of those Weber grills that uses gas to light the charcoal lumps (not briquettes!) and I love it. I bought my first one back around 1995, and it lasted me up until about 2020! Heh, it was rotted out on the dome with the handle when it gave up, and I had it wired on with twisted aviation safety wire...:)
I used to be strictly a T-Bone guy, but graduated to a NY Strip Sirloin. I pound it out just a little to texturize the surface and make the steak a tad thinner, but wider and longer.
I rub garlic paste into both sides with my fingers, then I sprinkle some Tabasco sauce and paint over it with a thin coat of Gravy Master using a brush. I have some special spice called “Richard’s Delicious Seasoning” from somewhere in Louisiana. It is a nice and understated mix of spices. Lots of crushed black pepper, all rubbed in strenuously with my fingers.
I get the grill up as high as I can, just north of 400 degrees, and the grill maybe two inches above the hardwood coals.
Turn four times to get a great looking crosshatched sear pattern!
Love to cook my own steak! Just how I like it. Steak from a restaurant now is like a crap shoot. You never know what you will get. Sad. I used to love going out to eat. Well...probably just that getting older thing...:)
[[I used to be strictly a T-Bone guy, but graduated to a NY Strip Sirloin.]]
IF you can find them- try flat iron steak- rare to medium rare- really nice flavor- a bit leaner- but still nice- sear outside well- We use hymilayan pink salt- chunky, to give the sear a nice crunch
I prefer ribeye but I only buy steak very seldom. My wife has a beef allergy if it’s too much. So we mostly do lamb and bison. Lamb chops is mostly what I grill. I find it superb. I use mostly hickory but blend in store bought charcoal and oak for variety.