Tried these tips last night, and all that I can say is WOW!  We had a calf killed earlier in the year and laid out a pack of T-bones and 2 packs of sirloins.  Put Kosher salt and pepper on each side about 11.  Forgot to lay them out 2 hrs prior to grilling but got them out of the fridge around 4:45 which was about an hr and 15 mins prior or so.  They were close to room temp.  Heated the grill as hot as I could get it.  Placed them on and timed 3 mins on each side and then 2 mins on each side.  Put a butter, garlic powder, worcheister sauce mixture that I came up with over the top and wrapped in tin foil.  We made baked potatoes in the oven and turned the oven off when I lit the grill.  I put the steaks in the oven for about 15 mins.

They turned out med well to well which is what we like, and by far the most tender and juicy steaks that I ever grilled.  Appreciate the advice!  I had always cooked them too slow and not got the temp that hot.  Lesson learned for steaks.............