Grilled Denver steak over wood coals

Light wood (pecan; oak, hickory or mesquite also work) and burn it down to coals, with no pieces still in open flame, which would char the meat.

Salt the steak generously, ideally the day before, and refrigerate; cook it straight from the fridge so the centre stays cold. Hold pepper and powders, which burn at high heat.

With only coals and the lid open, sear the steak over radiant heat; the grate read 519, varying between about 500 and 600 degrees. Add coals under it for more heat, scoop them away for less.

Flip and check the browning as often as needed once the meat releases from the grate, after about a minute; pat dry first if wet.

Once seared, move to the main cook chamber, adding a log or two, and pull at an internal 128.

Rest 10 minutes, allowing for carryover to about 135.

Slice against the grain and finish with fresh cracked black pepper.