Since no one else has jumped on this chance to post the first post on grilling beef let me put my $.02 worth in. I like to bring my steak to room temperature and lightly salt and pepper the meat. Then with the tips of my fingers I jab the meat all over, flip it salt and pepper it and jab the meat on that side. Then I pull the meat back up thick and let it sit while the coals are getting white hot. Put the steaks on the coals and close the lid for 7 min, open the lid and flip for another 7 min. For a 1 - 1 1/2" ribeye that will be about medium rare. For a tenderloin filet that will be rare. Here is a pic of a tender loin. This is the level of rareness. The jabbing with the fingers part was taught to me by a Chef at a local steak joint. He said it would guarantee a tender steak and so far he has been right.