For this attempt, I got a different cut of meat and used a different grilling method. I wanted to get a ribeye (the same as Steak #1), but couldn’t find it at Cub. Instead, this package caught my eye:
Anyway, we grilled them up. I learned that you put the charcoal in the grill in an even layer, except for a little hole in the middle, which I guess is something relating to heat and placement of the meat.
It seemed like less monkey business than the gas grill, even with the charcoal. I didn’t like it because the texture was chewy, but I’m blaming that on the cut of meat. Apparently this is good steak to put *in* things, like fajitas or something. I’ll try that with the leftovers. My mom said sirloin is the way to go, so I’ll have to try that next time.