All cuts of steaks cook differently. In general the more marbled the more tender. Rib Eyes are terrific on the grill, but Sirloin, Flank, Fillet Mignon, and London Broil can all be cooked to perfection on a charcoal grill.
Again, with charcoal grilling you don’t need to drown your food in spices and sauces to get fantastic flavor. So keep it simple.
The best is just S,P & GG. Let it sit for 15 minutes to a few hours before grilling.
Johnboy and Billy’s Steak Marinade is also GREAT on the steak. Let it sit no more than 15 minutes before grilling.
Italian dressing is always a good stand-by for the Flank, Sirloin, and London Broil. Let sit up to a few hours before grilling.
Grilling: Rancher Charcoal All-Natural Hardwood Charcoal and Smoking products
Using a Hot grill, with clean hot grates, slightly oiled (vegetable, not motor). Arrange steaks on grill as desired. For terrific grill marks, cook for several minutes without moving the steaks. Check the under side and then turn 90 degrees. Let cook for a couple more minutes, then flip. Repeat sequence, BUT ALWAYS monitor doneness. Steaks should be cooked to 130-135 for rare-medium rare. Always let rest for 5-10 minutes before carving.