These are starting to get old...
PSYCH! But, I have once again overdone this one a little bit (still very good, but not just right). I keep forgetting how thin they are. I learned a couple more tips today from the experience:
Don't stretch the steak out over the grill - it cooks faster and throws off your timing, but more importantly it opens up the fibers and lets the juices out (see plate). When you put the steak down don't grab it by one end and let it stretch out - this one stretched probably .75" while putting it on, and I wasn't really thinking about it. Bad.
That upper rack in the grill is a great place to put a plate(s) just as the steak is finishing up - move it onto the plate, turn off the grill, and when you pull it out a minute later the plate will be very warm and keep your steak from getting cold.
If you like rarer steak with a good crust, try not to buy thin steaks. Difficult at the grocery store. Another option would be to pull it out of the fridge and not let it fully warm to room temp before putting it on, but this seems iffy to me so I haven't tried it.