I know its not art, but somehow it is. The skill to cook a steak like this can be very difficult. I think I've wrecked like 20 or so steaks to figure out how to cook one just like this. Trust me, its not about just knowing the internal temperature; its about the density of the meat, the temperature of the flame, and what to put on it. Trust me, when you've got good meat it doesn't take a lot of extra flavor.

Marinaded:45 mins
1/4c Merlot
1/2 tbsp soy sauce
sprinkling of granulated garlic
sprinkling of granulated onion