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The Josper uses only charcoal and, although in the right hands it can do good things to a good steak, cooking properly with wood is a different matter entirely.
The 'doneness' is when it smells like a steak cooking.
Cooking times will vary greatly based on the cut of steak, cooking altitude, type of oven you're using, and how hot the broiler runs; cooking times can range from 3 to 18 minutes.
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Enter and your appetite is whetted by a smoky aroma of grilled tender steaks cooking and musky Malbec swilling around in the customers glasses at this parrilla in trendy Palermo.
Flip the swordfish steaks over every few minutes so the steak cooks evenly, cooking until the fish is done and flakes easily with a fork.
If you have a small brush, apply the extra marinade from dish to steak while cooking or brush your steak with your favorite HP or Teriyaki sauce while cooking.
Make sure to watch the steak while cooking as it cooks relatively fast and you do not want it to burn.
I note later, as every journalist writing about public transport in summer must, that welfare regulations for transporting livestock say temperatures must not exceed 30 degrees, lest your steak starts cooking before it's a steak.
Some cooks choose to salt the steak after cooking it, and that's perfectly acceptable.
While the steak is cooking the sauce can be made and finished – simple.
Prepare your steak for cooking.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com