Marinade meat with lemon juice or vinegar to tenderize. Rub 1/2 t olive oil, 1/4 minced garlic clove, salt, pepper, and 1/2 t sugar (to sear) on each side of each steak. Place steak pointing to 10 o'clock, then 2 o'clock, then flip and repeat (for grill marks). Turn with tongs (forks spill juices, drying meat). Each step gets 90 seconds for rare meat, 2 minutes for medium-rare, 3 for for medium-well.
When in doubt, slice the meat: red juices mean rare meat, pink medium rare, clear well done. A meat thermometer reads 145º F for medium-rare, 160º F for medium, and 165º F for medium well.
Around the edge of the grill, cook eggies (onions, green peppers, mushrooms with olive oil, salt, pepper, and garlic)
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