Fire, steak, flip once, done.
Folks who continually turn steaks are....doing it wrong.
The more experienced you get at grilling steaks over charcoal the more you learn that you can easily tell if it's medium-rare, medium, or well by feel.
As the meat cooks it gets more firm. Most rookie grill cooks completely overcook the cut. Sure, grill marks look nice but if it tastes like a hockey puck, well, oops.
We get some very nice 1 3/4" sirloins here from a local source. Many people here in "ranch" country of Arkansas go in on a side of beef and its very ecenomical. (Get an upright freezer, with the upcoming economy, inflation food prices are going to skyrocket.) My wife is a big garlic fan, so in addition to my garlic burgers that she loves, my ONLY steak marinade is a home made garlic marinade.
2 T Mesquite flavor Liquid Smoke
1 T Worchestersire Sauce
4 LARGE cloves garlic as thinly sliced as you can manage
Carefully fork tenderize the steaks, especially any fat marble lines
Place the steaks in large freezer bag with the marinade and put into the fridge overnight. Turn the bag at any opportunity when you are near the fridge.
Otherwise we never marinade. Maybe a few shakes of Montreal Steak powder in the last 3 minutes on the grill.
I almost always make hot buttered mushrooms at the same time on the grill. That's when I throw whats left of the marinade into the HBM bowl and then half butter half EVOO. Sometimes I'll pull a few of the larger whole mushrooms out onto the grill for a minute or two each. Tastes awesome.
