yaddayaddayadda,
There is also the theory of the 2 or 3 zone fire in the grill. Rake the coals to a big mound on one side of the grill, and spread them so they thin out to almost nothing just past the middle of the grill, leaving 1/3 of the grill with no coals at all.
Now you have a really hot area for searing and getting those grill marks, and a less hot zone for finishing off the steak a little slower so you don't char the outside and not have it cooked to your liking in the middle. It also is useful if you get a flare up, you now have an are to pull the steak to with no coals to keep it from burning.
Also, keep your grates clean, and oil them before you through the steaks on it will help give better marks.
phil
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MMMMMM Chocolate!!
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