1 steak per person, cut of your choice
pinch lemon pepper
pinch garlic
pinch black pepper

With a very hot bed of coals (no or very little flame), lay your seasoned steaks on the grill. Let it cook until the bottom is almost golden, turn, and do the same to the other side. The trick is to not salt before cooking because this draws moisture to the surface. Turn as many times as necessary to keep from burning until done to your taste. By cooking the outside fast, the juice is sealed in. By turning, you keep from burning the outside until the meat is done to your taste. Servings as needed.