This is important to remember. After you marinade your steaks, take them out of the marinade and pat them dry on both sides before putting them on the grill. Wet steaks tend to steam and not sear. There is a big difference in taste and texture.
Put your steaks on the grill and close the lid and don’t turn them constantly. Ideally you will only flip them once, maybe a couple times at the most. You will get a richer flavor not turning them. After you grill for awhile, you’ll get an idea as to how much time a steak is going to take, according to thickness.
And, I hope I’m not too late on this one, when it is freezing outside, it will take your steaks and any other meat longer to cook. Adjust for the temperature.
As I write this, the temperature here in Ohio is 10 degrees, so I don’t think I’m too late.
A very interesting tip. Although I usually use a rub, when I DO marinate it never occured to me (after 50 years of grilling), that I wasn’t getting the char I wanted because of moisture on the meat. So obvious . . . Thanks.
I hope that makes a difference Pete. You have some serious grilling experience.