Great news for you African!  When you find really good grass-fed beef, you have a treasure!  
Sometimes when I have both organic grain fed and grass-fed in the kitchen, I compare them.  The color of the grass-fed is so much richer, and the meat is much more tender.  It has a fresher smell also.

Quoted from Victoria

That's interesting about the smoking.  I wonder why it would smoke any more than a regular skillet.  I usually cut my steak or lamb into uniform sized strips and stir-fry in ghee.  There is no smoking at all that way, but I keep the heat at medium low. . just hot enough to brown the meat.

The grill will smoke when the heat is hot enough to burn the grease and there isn't something contacting the metal to absorb the heat away from the pan.  Since the grill has ridges that keep the foods up away from parts of the metal, the only solution is to lower the heat to below the smoke point and have the foods cook slower.