Get your grill at the right temperature for the right cut of meat. The grill surface needs to be 500 to 550 degrees degrees to perfectly sear your steaks. The thicker cuts of meat need a lower surface temperature so they won"t burn or blacken. The thinner cuts of meat need to cooked higher and faster so they don"t dry out.The Weekend Warrior fills this need at a reasonable cost. Rule of thumb- 1/2-inch steaks surface temperature 425 to 450 degrres. Medium cuts -3/4 to 1-inch thick- 360 to 400 degrees. Thicker cuts -1-1/4 to 1-1/2 thick - 325 to 350 degrees