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BBQ is low and slow, generally with indirect heat. Having white/red hot coals directly beneath steaks at 6 to 8 inches is grilling. Sorry. You were grilling your steaks. Which, you should be doing. You generally don't need to bbq cuts unless they require time to break down the connective tissue in order to be tender, like ribs, or if you simply want to impart smoke flavor, like for smoked salmon. Grilling over high heat is how you cook good tender cuts of meat. So, you were doing what you should, but it is grilling, not bbqing
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