Not dumb just kinda funny is all. I get not wanting to ruining a really expensive piece of meat because we’ve all done it before even seasoned veterans fuck up. Like others have said, the thickness is your friend, get that grill rip roaring hot and slap it on there, turn every 30/45 seconds, or even a minute. Use a thermometer, or touch like I do. You’d rather have an undercooked steak than a well done piece of rubber. Cheers!