Cooking a steak to perfection can be quite difficult to get right, and I imagine even more difficult on a barbeque coz the heat could vary so much. My favorite cut is either a sirloin for the intense flavur or rib eye coz it's so tender.
I take it you freezer vacum packs? Even though is sounds like all that only last you a month
We use a food saver to vacuum seal the stuff, then we throw it in the freezer. Our freezer is pretty full of meat at this point though yes. In about another month we will likely need to get some more chicken. We go through quite a bit since that is mostly all my wife will eat when it comes to protein. She does eat some pork now, but no beef.