Start with a quality cut of steak - my personal favorite is the Rib Eye. Two other good choices are the T-Bone and Strip Steak. Any steak you prefer is fine, but for a great grilling and dining experience, a little extra spent on the steaks is worth it.
Prepare your grill - by cleaning and oiling the grate. Clean with a ball of aluminum foil, rubbing back and forth over the grate. Oil the grate using a paper towel, and a liberal amount of olive oil. This will help your grate last longer, reduce rusting, and keep the meat from sticking.
Charcoal or gas - If using a charcoal grill, remove and set aside your grate while the coals are heating to white hot. Allow plenty of time for the coals to completely heat and burn off any lighter fluid. Replace the grate on the charcoal grill just before you grill the steaks. If using a gas grill, leave the grate in place and preheat the grill for 5 minutes before beginning to grill.
Season your steak - with salt, and pepper. A good quality steak won't need much more than this to taste great. If you like a bolder taste, you might like to try Grill Mates® Montreal Steak Seasoning, a coarse blend of peppers and spices. My wife prefers this on her steak, while I prefer the traditional salt and pepper.
Put steaks on the grill - depending on the requested doneness. Start cooking the steaks requested well-done first, and put the rare steaks on last. That way most or all of the steak s will be done at the same time. A well done steak will take about 15 minutes on high heat. A medium done steak will take about 10 minutes. Only turn your steak once during cooking, halfway through the cooking time. Your best bet for steaks cooked to order is to use your grill enough to know the cooking times, or use a meat thermometer. Practice makes perfect, and you get to eat allot of steak while learning cooking times on your grill.
Looking for a steak restaurant? Select any city in our CityZero city guides for a selection of Steakhouses.