Steak On A Gas Grill

All the carnivores out there, help me out, I still don't have steak perfected. Before someone says go charcoal, yes I do like charcoal better but for convenience I can't get rid of my gas Webber.

At best, I'll end up with one charred side and one done side and it will be correct in the middle, but I have no consistency. Or worse yet, having to commit the sin of cutting it because the 2 sides are so uneven I can't begin to judge what the inside looks like.

So what's up, lid closed or open? Super high heat and a quick sear on each side or lower and multiple flips? Judge by time or temp or punching or what?

Thanks