Grilled Steaks and Corn-on-the-cob

I've tried grilling things before, but could never seem to get the heat quite right.  My grill's idea of "medium heat" seems to be rather higher than most of the recipes I've tried.  So I had to come up with some way of measuring the heat.  I don't have a suitable thermometer, so I found the "hand method," and tried that for tonight's steaks.  It worked pretty well, and (more importantly) fixed a variable for me.  The next step is to start fiddling around with cooking times at a similar heat.  Tonight's 1 inch thick strip steaks were cooked at medium heat (4-5 seconds before hand must be pulled away) for 5 minutes on the first side, and 4 minutes on the second.  Done-ness ranged from medium rare to medium, depending on the thickness of the steak at that particular point.  I'm pretty happy with that, but I'll have to play with those times a little to accommodate other folks, who may like their steaks a little more well done.  One other note on the steaks: before putting them on the grill, I seasoned them with a mix of kosher salt and fresh-ground black pepper, and let them sit for about fife minutes.

Corn-on-the-cob is pretty straightforward.  Once the corn is shucked (hungry roommates are handy for this task), just drop it in a stock-pot of boiling water (I like to salt my water just a little), cover, and let it boil for 8-9 minutes.  Pull it out of the water, and you're done!