In article ,
says...

On Thu, 5 Jan 2017 11:48:30 -0500, Keyser Soze wrote:


I suppose if you want a dried out steak cooked "well done" low heat is
the way to go.
Ruth's Chris says their grill is 1800 degrees.


Weber's grilling guide suggests 6 to 8 minutes direct high heat of 450
to 550 Fahrenheit for a 1" strip steak cooked to "medium" doneness. Turn
once.

We don't like steak that much, but when we do grill it, we like it
medium rare, so we follow these guidelines and usually cook the beef
about five minutes for a 1" strip. We have a Weber gas grill with three
heating elements. We cook with the cover down.

Five minutes doesn't seem like a lot of time to me. The steak when eaten
is juicy and tender.

http://help.weber.com/grilling-tips/...g-guides/#beef

Of course, what would Weber know about this, eh?

Weber is the one who started the "cover down" thing to separate their
kettle from other grills but if you ever stick your head into a
commercial kitchen and watch how they cook steaks, you will never see
a cover.
You might as well just cook them in the oven.

Open fire - covered or not - is not an oven.

There are times when I cook things covered, other times not. The cover
is best for slow cooking or when you are concentrating that cancer
causing smoke ;-)

The cover and vents do a good job controlling your cooking heat.
I usually don't use it when cooking steaks, but if the fire is too
hot lidding it for a couple minutes works.
We have a gas grill, but usually cook on our charcoal Weber.