Prep the Charcoal
Open the bottom vent completely. If your grill already has charcoal from the previous grill, shake out the ashes and add a few fresh charcoal lumps on top. You'll need about two heaping handfuls of hardwood lump charcoal per steak. I prefer hardwood lump charcoal to briquettes, because it's simply carbon residue of charred mesquite wood and contains no petroleum, chemicals, or fillers — i.e. no funny flavors in the meat.