david, lay the steaks out flat on a cutting board, and jab the **** out of them on both sides with a fork for 2 minutes. do not stop, unles they start to tear. but you really have to tenderize them.
then marinate in a zip lock bag with a little evoo, a splash of balsamic vinegar, cracked black pepper, and a crushed clove of garlic. suck the excess air out of the bag.
about 25 minutes before serving, lay some aluminum foil down on the broiler tray, place tray in the middle slot (if steaks are 3/4 inch or thicker - closer if thinner), and fire it up to broil. let heat up about 5 minutes.
next, take the steaks, shaking off excess marinade, sprinkle with salt and put in the center of the broiler tray directly under the fire.
depending on the thickness, check them after about 4 minutes, to see if they just have a little browning going on. if so, flip them, and check the 2nd side after another 4 minutes. remove if both sides have color, and the meat is just firming up.
if they're not browned, at least on the egdes, move the tray closer to the fire, wait a minute, then flip the steaks, and check again in 3 to 4 minutes.