No gas grills for this one…you’ll need the hot coals!
4 eight ounce ribeye, sirloin, t-bone or strip steaks, cut 1 inch thick, at room temperature
Sea salt and freshly ground black pepper
1 stick unsalted butter
1 quartered lemon
Sprinkle both sides of the steaks generously with salt and pepper. Prepare hot coals by lighting the briquets and waiting for the flame to subside, leaving behind red/white hot coals. Cover half of the bottom grate with them. Place each steak directly onto the hot coals for 2 minutes. Turn them over and grill for 3 minutes (for rare steak), 5-6 minutes (for medium-rare to medium steak). Spread the melted butter over the top and squeeze the lemon on before serving.
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Hillary Danaher 