Sorry to break the news to you but the reason you can't grill a decent steak is because you're a Donko fan. Become a Chiefs fan and instantly grill a decent steak :D

Where do you live? Location is a big factor also if you want select cuts.

I haven't been able to hit the perfect medium rare. They aren't screwed up but I want perfect.

I live in Scottsdale, AZ. We have a meat shop here that gets Iowa beef. I also order from the Amanda meat shop. You're right, the grocery stores here are not up to par for meat with Midwest stores.

Eat mor chikin

like chicken, the key is multiple flips...remember they will cook a litle extra once they are pulled from the grill.

I'm from Iowa, it should balance out:D

Thanks. The pull them early tip is one I will definitely use.

Iowa, Kansas, Texas. It's all the same.

I like the corn fed beef.

Ahh gotcha. I am not a blood eater. I do like mine pink though. To me the perfect is just less than 1/2 inch of pink in the middle. I normally flip my steaks, chicken and fish a lot compared to other things. I pull them and let them set for a little bit as I am usually finishing something else up. Evidently that was a good thing and I just didn't know it.

Not if you can't pick it out directly from the butcher knowing the product your getting and the individual's stock.

Yeah I'm gonna do the let it sit thing. Makes sense. Will grill my shrimp while waiting.
It's not like this is the most important thing in the world but it's irritating, you know?

I'm sure there are a thousand ways to do so.
but I get the grill piping hot (I usually put the grate on as soon as the flames from the first light go out). before a toss them on , I clean the shit out of the grill (clean grills are happy grills). Then immediately before they go on, I slather a bunch of veggie oil on the grate via tongs and paper towels soaked in it in a bowl.

Toss the steaks on. depending on thickness, I'll sear for about a 1:30 - 2:00 minutes. . Then I do the other side.

then flip back, lid on, keeping the top vent slightly open (bottom vent full open). flip once more until just about where I want t them.

Rest the meat for 5-10 minutes. I also keep the oven on at about 250 just in case they steaks are tool cool after resting, I'll put them back in there for a few while I prepare the rest of my plate, or salad etc.

I know there is some unwritten rule out there about flipping once, but I've done it this way for years and have never had a dry steak - unless it's my own fault for overcooking etc. It's almost like clock work for me. Only time they don't come out the way I want is either a mistake on my end/not monitoring cooking time (ie...too much of a buzz), or if I'm cooking an unfamiliar cut of meat, or a thickness I'm not quite used to (NTTAWWT).

The reason I sear and flip, is to get both sides seared very well while the grill is white hot. My $.02.

Medium heat, don't scorch the steaks unless you like it well done.

and pls don't marinate a ribeye or filet! rub/seasoning sure, no marinating, unless you're buying cheap crap it doesn't need marinating.