Depends on the steak. If it's a pricey piece (Porterhouse, Filet, Strip, Ribeye, etc) the less done the better. I usually do olive oil and generous sea salt and coarse cracked black pepper. Eat it as close to rare as you can. If you like you…
The pizza dough recipie in The Barbecue Bible by Steven Riachlen is really good, a lot of prep work, but worth it since the pizza cooks in 5 min. tops.
That being said, I go with toppings pre-done and don't need a ton of time to melt (Like a…