You'll find that as you learn to control your heat, Weber grilling is a little easier than the standard 'flip meat 'til it's dried out and burnt' scenario. For steaks (Ribeyes, T-Bones, and Filets), Ill get the Weber up to 475-500, using the charcoal baskets on either side, toss the steaks on the grill, add a few
chunks of whatever wood I'm flavoring with, and cover with the vents open, with the heat slowly dropping over several minutes. I find that the high initial heat sears the meat uniformly, then the combination bake/smoke finishes it off nicely. May take 20 minutes for thick steaks, but I've gotten pretty good at judging the time it takes. Ribeye fat turns to a butter-like consistancy.
I've put guests to sleep with softball-sized filets, rosemary sauteed potatoes, and amaretto carrots...