Gee, it seems we just had a steak discussion, maybe in the recipe forum. I'll have to poke around for the reference.
As for the pork cutlets, they might dry out too quickly with the heat of grilling. I'd suggest breading, pan frying and topping with a mushroom - ginger gravy, or putting on a sandwich bun with some swiss cheese and roasted red bell pepper. If you do grill them, maybe 2 minutes on the first side and another minute or so on the second, over moderate heat. They'd still be good on that sandwich.
Regarding your beef steaks, as others have mentioned knowing the exact cut would help with the advice. They do, however, sound overdone which makes them tough, dry and chewy. I tend to like my beef quite rare, as mentioned before I'm a 'wipe its nose, clip the horns and run it by the table' kind of guy :lips:
At higher end restaurants you can get dry aged beef. Basically the meat, whole cuts - not individual steaks, are stored for days or weeks at a low temp, a few degrees above freezing, in a dry environment. The process does good things, like remove some of the excess water and allow enzymes to break down some of the protein fibers. So you get a tender steak with concentrated flavors. Chances are you didn't get dry aged ribeyes or strip at the store, retail on such beef tends to be over twice what a similar, uncured cut would be.
Regarding the marinade, again it depends on the cut of beef used. Better cuts like ribeye, T bone and Porterhouse, strip and good sirloin don't really need any enhancement. Grill with salt, pepper, some granulated garlic, maybe a dash of paprika, that should be sufficient seasoning. I like mine served with a big spoonful of prepared horseradish on the side as well. Some folks like a big pat of flavored butter of some sort plopped on top of their steaks. A mushroom and onion saute on the side is a good bet, too.