I know beef prices are high, but steak lovers don't care. Get yourself a big hunk of marbled Ribeye, fire up the charcoal, and let's get grilling.
It's important to let the steaks come to room temperature for at least an hour before throwing them on. I season liberally with salt and pepper. The salt helps seal in the juices when it hits the super hot flame. And it gives a NICE sear to it.