What is it? What is the best cut of beef for a grilled steak? Is it necessary to build a two-tier fire, so you can sear the steak over very high heat, and then move it to an area of lower heat? Should the steak receive salt, pepper and/or olive oil before it goes on the grill? Should it receive none of these things? Should it receive something else? I'm not especially interested in sauces, blue cheese, that sort of thing. Just the meat, and maybe a little fat (olive oil, butter), salt and pepper.