Working backwards: Barbecuing the ribs makes for serious yummies. The size of the batch of ribs tells you how big a charcoal cooker you need.
First, a basting sauce. I buy whatever's cheapest at the grocery, and add spices (garlic and dill, for pork; oregano, maybe powdered onion for beef or deer) plus butter and a bit of water. Maybe even some Whigglewiggy (Lea &Perrins, for the uninitiated). NO SALT! Heat and stir. I prefer a basting brush to a spoon or "squirt gun" dealie with the rubber bulb. Salt draws moisture out of the meat, which is a Bad Thing.
For turning, use tongs instead of a fork. Won't let the juice out.
Start with hot coals. Turn and baste every couple or three minutes, four or five times, to get a crust started. Then spread the coals to the equivalent of a 300-degree oven. Maybeso a bit less.
Turn and baste every 20 minutes or so, or for each beer. (Gotta keep the cook lubricated.) From time to time, slice off a bit for a taste test, until done. Careful; it'll cook faster than you think.
Pork steak? How thick, 3/4" or so? Like the thick "butterfly" pork chops?
Anyhow, rub a tad of garlic on it and a fair amount of dill, and maybe sprinkle on a little paprika. Let sit for an hour or so.
On the stovetop: Start with a hot skillet, with some olive oil or even Mazola; put the steak in and cover with foil. After three minutes, turn with tongs and go another three minutes. Reduce heat to minimum; drain off grease; cook two or three minutes, each side, until done.
Hey, I'm not just a pretty face; not only can I type, I can cook! But I don't do windows.
, Art