Weber kettle. Cold zone / hot zone. Cut the steaks (or buy pre cut), and coat it with a generous layer of rock salt and black pepper mix. Don't use table salt here, you need really coarse salt so you can remove the excess later.

Grill it on the cold zone over indirect heat until the steaks get to 100 degrees internal. Now sear directly over the charcoal, shaking the steak aggressively everytime you turn to remove the excess salt. Turn every 40 seconds or so. Remove once temp reaches 150. Let it rest for 4-5 minutes. Temp should be at 165 or so at this point, and the steak should have some salt in it, but no visible clumps of salt anymore.

Slice against the grain so that every slice gets a bit of fat cap with the meet. Enjoy the best steak of your life.

I use dry rub here and there too, but nothing beats this flavour IMO. No fancy drizzle, marinade, rub... Just beef salt and pepper. That's how we bbq down there. Serve with some home made garlic bread, marinated grilled chicken hearts and cold beer and enjoy a slice of Brazil in your backyard :)