Season the Steak
While the grill is preheating, get the steak ready indoors. Bring the steaks to room temperature on a rimmed baking sheet. Pictured here are 12-ounce New York Akaushi strip steaks (known for the beautiful fat marbling). Coat both sides in melted ghee (about 1 teaspoon per steak) and generously season with kosher salt on both sides. Seriously, go all out on the salt. Just when you think you've put too much, add more. When the charcoal has turned ash white, bring the steaks outside.