High-Low Strip Steak
The first grilling, at a cooler temperature, helps cook the steaks evenly. The second, after they rest, gives the beef delectable coal-fire flavor. Don't oil the grill rack before cooking--you want some of the meat to stick to the rack and tear, exposing more surface area to the fire in a process Perry Lang calls scruffing. You can use a foil-wrapped brick on the grill rack to hold the steak steady while it cooks and browns on its edges.