Note: Dad barbecues his steak over
charcoal, not on a gas-fired barbecue unit. Start
the charcoal using a “chimney” with a
screen about 3/4 of the way down inside. The charcoal
goes on top of the screen, two full sheets of crumbled
up newspaper go on the bottom. Set the newspaper on
fire with a match, which in turn will ignite the charcoal.
It takes about an hour for the charcoal to be ready.
Do NOT use starter fluid to ignite the charcoal,
as it will impart a bad taste to the meat.
4 beef top loin, T-bone, or porterhouse steaks, cut
1 inch thick
Fill the “chimney” with charcoal, and
ignite using newspaper in the bottom.
While the charcoal is starting, thoroughly clean
the top grill (where you will put the steaks to be
cooked) with a stiff wire brush. Wipe down the grill
with cooking oil on a paper towel.
Season both sides of the steak lightly with salt,
Accent, onion powder, garlic powder, and lemon pepper.
Spread burning coals evenly over the bottom screen
in the barbeque. (Be careful! Use hot pads! The charcoal
will be very hot!) Make sure all of the vents in the
barbeque are open (three on the bottom, one on the
top for a Weber grill).
Put the cleaned upper grill in the barbeque. Place
the steaks on the grill using a long fork or tongs.
Put the top on the barbeque and cook the steaks for
seven minutes, then turn over and cook seven minutes
Note: The seven minute cooking time will produce
medium steaks if they are 1 inch thick. Adjust the
cooking time for thinner or thicker steaks (e.g.,
six minutes for steaks 3/4 inch thick, etc.).
Enjoy the steaks immediately.
Note: Close all of the vents on the barbeque to exclude
air and extinguish the burning coals. This will allow
you to use the charcoal one more time.