Steak cooked over an open fire is one of the finest ways to prepare a good slice of beef. Select either sirloin, porterhouse, T-bone, London broil, New York, or, if you feel like going to the expense, filet mignon. The main tip to success here is don't overcook the meat, and select a cut of meat which is nicely marbled with fat.
4 good quality steaks -- allow one steak per person
Salt and pepper to taste
Liquid smoke (optional)
Lemon pepper (optional)
Worcestershire sauce (optional)
Garlic to taste (optional)
Prepare the coals, preferably using oak wood or mesquite coals, and put the grill over the fire. Allow a few minutes for the grill to become hot. This will help to prevent sticking. Salt and pepper the steaks to taste and sprinkle or brush a little Worcestershire sauce on both sides before putting them directly over the coals. Optionally, slice thin slivers of garlic and imbed these in the meat with a knife. To do this, simply cut a slit in the meat and slip a sliver of garlic into the slit.
Cook the steaks for approximately 6 minutes per side for medium-rare, depending on thickness. Do not allow flames to burn the meat, but do allow flame to char the surface and seal in juices. A little water sprayed or sprinkled on the coals will suppress the flames if necessary.
Try adding a little lemon pepper on the less expensive cuts of meat before serving. A few drops of liquid smoke on top of the steaks while they are cooking is a good variation, but don't ruin the naturally good flavor of a good quality steak with other flavors. The flavor of the oak wood, or mesquite charcoal, with a good cut of meat is enough in itself.
A filet mignon may be served with a fine sauce, like béarnaise, for that special occasion.