From Derrick Riches,
Your Guide to Barbecues & Grilling.
FREE Newsletter. Sign Up Now!

Start with a good steak. I prefer a rib eye, but any relatively tender cut will do. Try to find a "choice" grade steak to work with.

Once you have your steak you will want to lightly coat it with oil. Choose an oil with a high smoke point to prevent excessive smoke from forming. It is very important that you get each side of the steak well coated with oil, but not as important that you get the sides. This steak won't stick, but you need the lubrication to conduct the heat from the pan to the steak as fast as possible.