Re: It's fucking grilling season.
I can't overstate the importance of letting your meat come to room temperature before you throw it on the grill and letting it rest after.
Letting it come to room temperature before cooking allows it to cook better. You don't have the burned outside and raw center, you'll just get better overall results. It also allows the juices to settle more evenly throughout the meat.
Letting it rest after allows it to keep cooking for a little bit, but also allows the juices to redistribute throughout the meat.
You want to take your food off about 10 degrees before desired doneness as it will continue cooking once you take it off.
Max, you might get slightly better results by just putting your grill on high and cooking roughly 4 minutes a side. There are two schools of thought on flipping. One is to flip it as few times as possible to keep as much of the natural juices in the meat as possible. The other is two create a cross pattern on both sides. I've moved to the flip it once side as the more you flip a fattier cut, like a ribeye, the more grease will drip down and create flair ups. For smaller cuts like steaks and london broils I don't use the sear and move over to cook the rest of the way method as they're small enough they'll cook all the way through without it on a regular gas grill. Now bigger roasts and really, really, big steaks I might do that. I also did that when I was searing on an infrared at 1600 degrees, but a regular gas grill I don't bother.
