If you want to do steak, let it get rocket hot. A little butter, salt & pepper and then put the steak on. Don't crowd it. As others have said, if you have some obsession with grill marks, they can be faked.
I have heard the smaller 17" single burner doesn't get as hot. Haven't had that problem with the larger 22" twin burner.
Also if it's windy or cold, you may need a wind break so the heat isn't blown away.
Having a lid you can place over food is handy. I just use the lid from our electric skillet. Did bone in leg quarters the other night and it's handy to speed up the cooking process as it acts as a mini oven, then pull it off to sear the outside as it nears fully cooked.
Is it exactly the same as a grill...no but it does a pretty good job.
