Any steak from one to two inches thick can be used for grilling steaks. Prepare the grilling steaks by trimming off excess fat and slashing fat edges to prevent curling. Prepare the grill and start the fire enough in advance so that you will have a good bed of coals at the time you start grilling steaks. A lining of aluminum foil on the bottom of the fire bowl will make it easier to clean, and a good base of gravel about an inch deep will permit the fire to “breathe” and produced more heat. Use charcoal briquettes and stack them into a pyramid, soak lightly with lighting fluid, let stand a minute, and light. When the surface is covered with gray ash, spread the coals evenly and the fire is ready for grilling steaks. This will take about 45 minutes. For a faster start (about 30 minutes) punch holes closely spaced, about one inch from the bottom of a #10 can, using a pointed beer can opener. Remove bottom of can (top has already been removed) and place bottom down in the fire bowl. Fill with briquettes, soak with lighting fluid, let stand a minute, and light.When briquettes are covered with gray ash, remove can and spread coals over cooking area.