Yeah, pretty much. You need to crack or crush the grain first, though. The accuracy and size of the crush is not hugely important, it doesn't have to be milled to a specific size or anything like that (although if you can get it milled, great. There are all kinds of convoluted ways to crack small quantaties of grain, rolling pins, mortar and pestle, etc, and they are all a pain in the proverbial. :lol: )
There are a couple of ways to do a steep. The first is the hot steep, which is done at 60-70 (ish.) The temperature is not overly critical, as long as it doesnt go over about 77-78C. Thats when tannins are released from the husk making it astringent. Some soak the grains, strain and discard. Some soak the grains, strain, then rinse the grains again in fresh water, in the low 70s. I don't think one over the other is better, as with steeping, there is generally a very high water to grain ratio anyway. (normally a couple of litres for about 2-500g of grain.) The grains used for steeping have already had the starch converted to sugar as part of the malting/kilning process, so all youre doing is disolving this sugar in the water, anyway. You get a small amount of fermentable sugar, but the main aim is to get colour and grain flavour.
The other method is to soak the grains in cold water for a much longer period, ie overnight. Strain, discard, and then use the water. I have done it both ways, and can find no compelling reason to reccomend one over the other.
Any water from a steep needs to be boiled, though, to sanitise it, cos grain has all kinds of bugs over it.