Sprinkle grill mates Montreal steak seasoning on my steaks and let them rest at room temperature. Next, fill your chimney with coals and start the fire. You want a high heat here so add about 50 plus coals for this. For cooking these steaks I used the "rule of threes."

The rule of threes is simple and applies to cooking a 1 inch thick steak on very high charcoal heat:

3 min direct heat on side 1

3 min direct heat on side 2

3 min indirect heat on side 1

3 min indirect heat on side 2