the steak should be room tempature ...and make sure the grille is very hot before you put the steak on it.....salt and pepper is great...my favorite spice of all time that I just found last summer is Weber Steak & Chop...its great for all meats.......another great way to flavor your steak is to marinate it..Grill Mates has a great easy to make Marinade spice packet, just add water and oil to it.......make sure you dont over cook your steak.....you should only really flip it once or twice at most.....throw it on the grill horizonatly and after 3 min quarter turn, another 3 min, flip it and do the same on the other side giving you perfect grille marks and a medium steak depending on how thick your cut is! Enjoy
The secret to a perfect grilled steak is butter. REAL butter. About an hour before you grill the steak set it out and put about a half inch slice of butter on top and let it slowly melt onto the steak. Season however you like and grill.
Propane is easier, but I like the carcinogens better from charcoal
And that's why you use a wood chip box. It's made of about 1/8" plate steel, it's about 8x6" and about 2" deep with a lid with holes in it.
You get some hickory or mesquite chips, (or any nut or fruit wood) soak them in water for about 24 hours so they smolder and don't burn, and you throw them in there.
There's more than one way to get your carcinogens. My way you get the smoke flavor as well.
First thing to think about is the actual piece of meat. Ribeye, Porter house, T-Bone etc. That alone can be expensive depending on what you buy. Get something that has good marbling and is at least 1-1 1/2 inch thick.
Set up that grill. The best steaks are cooked over very high heat build that charcoal teepee and get those coals super hot. After you get that good heat going move the coals so that you have a very hot side and a cooler side.
Trim the fat on the steak and season with sea salt and fresh cracked pepper.
NEVER stab the steak! Those juices are the key to the perfect steak. Don't use forks to flip or move the steak. You want to leave the steak on the hot side of the grill for about 2-3 mins per side to sear it. After that you move it over to the cooler side and continue cooking until you get the desired result (medium rare is my thing). Hope that helps.