This exotic dish is almost impossible to buy in any restaurant, and it will be worth your trouble, I can assure you.

1-inch thick good quality steaks
Onion salt
Garlic salt
Black pepper
Cayenne
Oregano, crushed
California Burgundy or Rose

Ignite charcoal in barbecue with grill adjusted close to coals. While coals reach highest heat, prepare meat as follows: Place steak on cutting board and with large fork or ice pick, pierce it with holes throughout. Sprinkle on seasoning and wine evenly. Encourage all seasonings to penetrate the meat by piercing steak again.

Turn steak over; repeat piercing and seasoning on other side. When fire is very hot, sprinkle over it 2 handfuls of hickory chips or 2 small pieces of hickory that have been soaked in water for at least one hour. Immediately place steak on grill, as close to fire as possible.

Drop barbecue cover down, allowing only small amount of air to enter. Fire should be semi-active. Time cooking carefully. Turn steak after 3 1/2 minutes. Cook second side for 2 minutes for medium rare, 3 1/2 minutes for well done.