Take steaks out of the fridge 30 minutes before cooking.
Prepare large dish with lid or large plate with aluminum foil to cover the steak for resting.
Generously load up and light up charcoal barbecue. The barbecue has to be hot, where there are no flames, only hot coals with light layer of grey ash.
Use paper towel to pat dry both steak sides.
Coat each steak side with a little olive oil.
When the coals are ready spread them evenly on the bottom to cover the whole grate cooking surface. Make sure the coals are level without high areas that are close to the grate. Heat the grate for as long as you can even while the coals are burning.
Salt the each side of the steak from one end to the other by sprinkling thin layer of fine salt. You are salting more then you think you need, but most of this salt will come off during the cooking process.
Sprinkle coarsely ground black pepper on each steak side.
Using pair of tongs lay the steaks on hot barbecue grate, close the lid. Set the timer on. You will cook for 3 minutes (1″ steak thickness) with slight variations, depending on steak thickness.
After 3 minutes uncover the barbecue and turn the steaks to the other side, cover and cook for another 3 minutes.
Transfer the steaks to the prepared container with lid and rest for 3-5 minutes. Serve immediately!