I got my first real grill this summer (Weber s-650) and I've been using the hell out of it and gotten pretty good.
1. For steaks what I do is set a 2 zone fire. 1/2 the grill to medium high to high (the webers get hot!) and the other half to low. I let the total grill temp get to about 600-700.
2. For prepping the steak I either use a dry store bought rub OR for my wife A-1 (she prefers A-1).
3. I put both steaks on the hot side of the grill for 1 min. I then rotate them 45 degrees and grill another min. Then flip and repeat the above for the other side. At this point you'll have anywhere from rare to medium rare steaks (depending on thickness) with nice grill marks (I usually pull my steak off here).
4. If you want medium to medium well (for the wife) bring the steaks to the cooler side of the grill and cook another minute or 2 on each side.
I don't rely on the poke test and instead use an instant read meat thermometer to ensure correct doness.
Mo's grillin
