I was always a gasser. Never owned a charcoal grill until 3 years ago. Good cut of meat for the steak is essential. Good marble in the ribeye. To date, I cannot for the life of me grill a decent NY Strip. something about that cut of meat I cannot get tender. Did T-bones the other day on coal. The filet side was butter tender. The strip side sucked.
Gas grill tip #1. Find a throw back if still available that has a cast AL body and lava rock in the bottom. Or find an old shell and put new guts in it. I had one for 20 years I just kept replacing the burner and grates. Best gas grill for flavor I ever had. I can still grill good stuff on the new stamped out light metal grills, but the lava rock ones are still much better. I would use foil and chips for certain things, but like above posts, for good steaks and burgers, generally not. I also would start them on high to hit both sides a few minutes each and get the fat to start breaking down. Then I would turn down to Med. heat, turn one burner off, and put steaks over unlit burner. Tip # 2- Seasoning. Tip#3- Paying extra for lean meat is a scam. Flavor comes from rendered fat in the meats. Once cooked out, they are all lean meats. But if you start with a lean meat, gonna get a cardboard product. Noteable exception is Filet. But, there is a reason you don't see chefs liking to cook it well done or med well. Medium is pushing it on a filet. Last and certainly not least, season steak well, it will drip off. But the secret....have a stick of butter and rub the steak with it at each turn and let it cook down with the steak...
