Try Argentine Parrilla sometime. Real simple, mince a clove of garlic and put in salt water, 1 tablespoon salt to one cup of water. Put favorit steak- T-Bone, Ribeye, bone in ribeye, porterhouse, in a plastic bag overnight in the refrigerator with the salt water garlic mix. Pull out the next day and allow to come to room temperature. Start a fire and allow to burn down to hot coals. Put a grate just above the height of the flames and preheat. Throw steak on for five minutes. Then rotate 90 degrees to get cross hatch grill marks. Leave two more minutes. Flip, rotate at five minutes ( this is for a 1 and 1/2 to two inch thick steak) Then watch for blood to ooze up through the cooked side. When that happens it is medium rare. At that point pull off the grill and allow to rest for five minutes. The salt water makes for a hard salty crust on the outside. Needs no more seasonings except pepper. Enjoy. Since I tried this I don't cook them any other way.