Ingredients for the steaks

• 4 T-bone steaks (each about 1 1/4 inches think and 12-14 ounces)
• Coarse salt and cracked black peppercorns

For the Hellfire Hot Sauce:

• 3/4 cup extra-virgin olive oil
• 10 jalapeno peppers, thinly sliced crosswise
• 10 cloves garlic, thinly sliced
• 3/4 cup loosely packed fresh cilantro leaves, coarsely chopped
• You'll also need an eight to 10-inch cast-iron skillet

Directions:

Grill the steaks: build a charcoal fire and rake the coals into an even layer (leave the front third of the grill coal-free). When the coals glow orange, fan them with a newspaper or hair dryer to blow off any loose ash.

Generously, and I mean generously, season the steaks on both sides with salt and cracked pepper. Place the steaks directly on the embers about two inches apart. Grill the steaks until cooked to taste, four to six minutes per side for medium-rare, turning with tongs. Use the poke test to check for doneness.

Using tongs, lift the steaks out of the fire, shaking each to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steaks on a platter. Cover the steaks loosely with the aluminum foil and let them rest while you make the sauce.

Make the hellfire hot sauce: heat the olive oil in a cast-iron skillet directly on the embers, on the side burner of a gas grill or on the stove. When the oil is hot, add the jalapenos, garlic, and cilantro. Cook the sauce over high heat until the jalapenos and garlic begin to brown, about 2 minutes. Immediately pour the sauce over the steaks and go for it.