An oldie but goodie. The cold blizzard is here and we create the heat wave.
Build a charcoal fire and rake the coals into an even layer. (Leave the front third of your 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 2 inches apart. Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.
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 or plates. Let the steaks rest loosely tented with aluminum foil, while you make the sauce.
Make the pepper topping: 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 peppers, garlic, and parsley. Cook over high heat until the peppers and garlic begin to brown, 2 minutes. Immediately pour over the steaks and serve at once.