Two bone-in, 1/2-inch-thick ribeye steaks that weigh roughly a pound each, with enough oil to coat the grill

Black pepper and sea salt, or your preferred steakhouse seasoning
My Mix of Seasonings
Two tablespoons of seasoning for Montreal steak
One-third cup brown sugar
One tsp of smoky paprika
Half a teaspoon of turmeric
*Optional: 1/2 teaspoon chile powder US Customary – Metric

Guidelines
After taking the steak out of the fridge, give it about half an hour to come to room temperature.

To prevent flare-ups, trim superfluous fat, and cut the thin layer of fat around the outside of the steak vertically to prevent it from curling.

Use a generous amount of sea salt and black pepper, or your preferred steakhouse spice combination. Turn the steak over and continue.
Light a single charcoal chimney completely. After the charcoal has completely ignited and turned gray, remove the coals and place them on one side of the charcoal grate. Place the cooking grate in the grill, cover it, and let it a five-minute warmup. Oil and clean the grill grates.

The steak should be seared for two to three minutes on the hottest portion of the grate, which is directly over the coals. After that, it should be flipped and seared for an additional two to three minutes on the opposite side.

Avoid moving the steak with the tongs throughout the searing process as this will result in less-than-ideal grill markings. In order to avoid flare-ups, close the lid.)

If the steak is still unfinished after it has been adequately seared, transfer it to the warm side of the grate (not over the embers), cover the grill, and cook the steak until it reaches the doneness you desire. This indirect cooking step does not require flipping the steak.