INGREDIENTS:

- 6 slices New York strip, prime grade
- ½ cup olive oil
- 1 tablespoon freshly ground black pepper
- 1 tablespoon coarse sea salt

DIRECTIONS:

- Start the fire. The charcoal usually takes about 30 minutes to reach optimum barbecuing temperature. I use this time to remove the steaks from the refrigerator and reach room temperature.
- Lightly apply the olive to both sides of the steaks. I use a pastry brush for this, as it gives me the best results. Take care not to use too much
- Mix the salt and pepper, and apply a coating to each steak. Do this according to taste. I use a liberal coating, because I love the sharp tangy taste - but it's really up to you.

- Now you're ready to prepare the best barbecue steak ever.

METHOD:

- Make sure your fire is at optimum temperature. You will know this by placing your hand about 6" from the grate. If you find you have to remove it immediately, that's the temperature. (If you're using a gas grill, let it heat up on high for 20 minutes or so with the lid down.

- Clean and oil the grate before you place the steaks on the grill. My preferred method - half an onion dipped in vegetable oil, rubbed steadily and liberally on the grate. The heat of the fire will take care of any residues, and the onion-oil combo both cleans and oils the grate.

- Time to get down to business and start barbecuing. Place you're meat on the grill. After ¼ of the grilling time has passed, turn the meat at a 45° angle. After an additional ¼ time period, turn the meat over and repeat the process. This will give your meat a cool and professional diamond pattern. Always use a tong to handle the meet - a fork will cause perforation, and you will loose valuable juices.

- When done, remove from grill and place on platter. Let the steaks rest for five minutes before serving. Cover with a sheet of foil to keep warm.

- Tuck in!