I grill all my steaks on my webber kettle 22.5. with a grille greats grate (GG IS AWSOME BTW)
my cooks could be from 350 to 600' depends how long I let the charcoal heat up in the can before dumping it, and the air temp moisture.
I have had many great cooks with steaks at all grill temps, I just adjust cooking time to temputure and conditions.
I can nail down rare, med. rare, well done in almost all conditions.
every once in awhile I can cook a perfect rare, med. rare, newyork cut and it will be to tough to chew, I have even run into this with prime cut newyorks, it's like the only difference between prime and choice to me is flavor, because say 2 out of 5 prime cuts could be tuff same with choice cuts, prime cuts do taste way better.
is there something I should be checking when buying ny stip steaks, to make sure they are not going to be tuff? other then the good marbling.. or is this just the nature of ny strip cuts?