Different strokes, for different folks!
I am a firm believer in Lump Charcoal that is started in a Chimney.
That being said, season whatever yummy, tasty dead animal you want with your favorites. Sea Salt and Fresh Cracked Pepper are pretty much staples for Beef. I rub the Grill Grate w/ Peanut Oil just before putting the meat on.
Once your coals are white and ashy, the temps (at least in MY grill) are around 350* - 400*. Depending on the thickness of the steak, and the doneness wanted, just a few minutes is all it takes. If you have a Thermostat w/ a Temp Probe, use it to begin with to get a feel for what is going on.
Worst case... JERKY! Best case.... Mmmmmmmmmmmmmm......
:thumbup:
KillJoy