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If you really like steak rare and tender (as I do): Ensure the steak is at least 1 1/2 in thick. Start cooking them by laying them on their edges. After searing the narrow edges, cook the steaks by searing both flat sides and then placing them in a less heated area of the grill and cook them slow until the meat is red and warm inside. Baste with butter and garlic for the last 5 minutes or so. They will come out tender and juicy with TONS of flavor.
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"Igitur qui deciderat pacem, praeparatur bellum" -Flavius Vegetius Renatus
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