You have to make sure the waffle maker is the type that the hinges in the back can extend up, so the top plate sits down flat on whatever is cooking. Some are just plain flat hinges, which means the front half of the meat isn't touching the top plate and when that happens, that's what makes it just steam. It needs to be pretty dang hot before dropping the meat on, and time it, but don't mess with it at all till you are ready to take it off. For this thickness steak, I think 3 to 3 1/2 minutes would have been better for the way I like my sirloin.
I'm going to try a 1" ribeye tomorrow.
May regret doing it.