Ok, Michael finally has something I can agree with. Dave, you need to get better grades and cuts of steak. Rib or rib eye, at least 3/4 inch thick. Place in a glass dish, pour over a little pineapple juice (works as a tenderizer), a little bit of port wine if you have it, sprinkle with Montreal steak seasoning and let sit. Steak should be at room temperature before it his the grill, which should be set to its highest setting. Cook 4 minutes, rotate 45 degrees and move to fresh part of the grill. Cook 4 minutes more, then flip, putting on another fresh spot, or returning to the orginal location (you should end up with nice grill marks this way). After 2 minutes, rotate 45 degrees and move to another fresh spot. Cook 2 minutes and remove immediately. If its more than medium rare, you ruined it. My wife likes A1 sauce on hers too. It took the first 15 years of our marrage for me to stop shuddering everytime she ruins a piece of choice or prime graded beef.