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
Salt
Accent (MSG)
Onion powder
Garlic powder
Lemon pepper

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 more.

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.

Serves 4.