I am not a vegetarian, though I do eat a lot of vegetarian meals. I even like them. Low-fat, high fiber and you have to fill yourself up to get enough calories. While I do have my share of foul and fish, I only eat things with four legs once a week tops, and an actual slab of late bovine once a month or less.
However, what I forgo in quantity, I make up in quality. Restaurant quality steaks, taken to room temperature, rubbed with olive oil and dusted with garlic. All burners blazing on the propane barbeque, temp up above 550 F. Mesquite chips in the smoker box. 3 minutes on the first side with the lid down, open the lid, flip the steaks once, lid back down and 2 1/2 minutes on the other side.
Seared on the outside, mostly pink, with a nice hunk of red in the very center. Sorry, didn't last long enough for photos.
Every now and then we gotta assert our location at the top of the food chain!