I've been doing a little experimentin with "reverse searing" my steaks. Traditionally, like most people I assume, we were told that you need to start off by searing the steaks on a very hot grill. This will (supposedly) seal in the juices. Well guess what? It's a myth. Now if you like your steak medium rare, with a sort of crust with blackened edges, read on.
Place your steaks on the lowest setting you can on your grill until the center reaches about 125-135* (If you don't have a temp probe, it usually takes about 15-20 minutes) then remove from grill and set aside to cool. Crank up your grill to its highest setting, and after you reach that super hot temp, season the steaks with salt and pepper and place them back on the grill. Sear the meat, flip over, sear the other side, remove from grill.
What you have now is the juiciest, tenderest, most bestest ever steaks! The coolest part is they will have the crust with blackened edges, but when sliced open, they will reveal a medium rare all the way thru. Unlike the traditional method which results in a medium rare center, but becomes well done, dry near the crust. Try it!