Bayless also suggests brushing or spraying oil on the food rather than on the grill unless the grate is cast iron.
If you season the grill before the first use and after each thorough cleaning (like if you insist on using soap and water rather than the "wire brush/burning the gunk off the grids" method), a little oil on food
does prevent it from sticking. It can be a quick and easy way to season the food, too.
One of my favorite ways to fix pork steaks is to sauté a little garlic in olive oil, which creates an infused oil. Rub a little of the oil on each side of the pork steak. Grill over the high heat area of your grill long enough to sear the meat (which improves the flavor because of the caramelization, btw, but does
not sear in any juices); if the steaks need to grill a bit longer, move to a cooler section of the grill so they don't dry out. IMO, the pork steaks don't need any additional seasoning when you grill them this way. Not even any salt! (I just tried Spectrum Naturals Garlic-Olive Oil Spray and it's delicious! Used it to oven-roast some veggies yesterday. I plan to try it on pork asap.)
This method works better for fattier pork steaks than it does leaner pork chops or loin. Most of the fat melts away anyhow, so it's not left behind as calories in the meat. However, as that drips its way through the grids and onto the coals, it does its marvelous magic of enhancing the flavor.
FYI: I'm the author of
Lazy About Grilling.