Key is to only salt and pepper these steaks if doing it caveman style – directly on the coals, no grid. Add any oil and you will have major flair ups. Not ideal.
Another important factor is the wood one uses. Decent, quality, hardwood is key.
The coals need to be hot, and free of ash just before you place the meat directly onto them. How – give the coals a gently blow clearing them of ash. Then directly place each portioned steak directly onto the coals.
Leave for a minute and turn. The odd coal will stick but remove with your tongs. Turn after each minute for around 6 minutes in total for a nice medium rare. Remove from heat and rest for 8min.