On Wednesday, August 20, 2003, at 09:15  PM, L Ventura wrote:
> I like to char it on the outside to seal in the juices, then leave it
> mostly red the rest of the way.  I don't care for the taste of
> charcoaled meat, but I'll eat it and enjoy it, if that's my only
> choice.
>

This is getting all too close to a recipe thread, but...

The best steak I ever ate was cooked by throwing it directly onto red
hot hardwood coals. We made a big fire and let it burn down to a bed of
coals, then just blew off the ash on top and dropped the meat flat on
top. After a minute or so turn it over onto fresh coals. It was
wonderful!