When the coals have burnt down, rake them flat and evenly with a fireproof tool or another piece of wood. Clean the grill grates first with a wire brush, then with a rag you don't mind dirtying that is lightly coated in olive oil. At last, you’re ready to cook.
Bring a pair of tongs (and your beer) with you to the grill, then cook the steak over the hottest part and move it around based on the grill’s heat and the thickness of the cut of meat. Remember, you can always cook something more but never less. Also meat continues to cook after it has been taken off the grill. Always allow your steak to sit for 5-8 minutes before testing for doneness one final time. This resting period allows the steak’s juices to be reabsorbed into it making it its juiciest, best self.
For a finishing touch, salsa verde – the Italian version made from freshly minced herbs – is always my choice for an accompaniment to a perfectly cooked steak. Once carved, don’t forget to pour the meat’s cooking juices over the top to serve – then dive in and enjoy!