The ideal grilled steak is one that is juicy but done to the liking of the intended eater. The actual secret to a delectable steak is to get it cooked fast and to get it off the grill the second it's done. Letting a steak sit on a grill too long whether it's cooked through or not will dry out the meat. The manner in which you prepare your steaks for the grill will allow a distinction in their quality when they come off the grill.
When preparing steak abstain from freezing the cuts where you can. This means trying to procure your steaks fresh on the day you intend to grill them. If this is not at all possible try to keep their stay in the freezer as short as you can. If the steak cuts were frozen thaw prior to cooking by relocating the meat from freezer to refrigerator or defrosting in cold water, change water every 30 minutes. If you are not ready to grill when the steaks are defrosted then keep in the refrigerator until 30 minutes to an hour before grilling time. Do not use a microwave to defrost premium steaks.
Steaks must be at room temperature when they go on the grill: Take steaks out of the refrigerator about one hour before grilling and cover in plastic wrap to make sure they are at room temperature when they go on the grill. The thinner the meat the less time required.
Prepare the grill; the best temperature is one that will cook the steak to the desired doneness in the shortest time devoid of burning the surface. When using a gas grill preheat on high for close to 20 minutes. Charcoal grills shall need to have enough coals to cover an area a few inches larger on all sides than the steaks going on the grill. Avoid using lighter fluid as it may influence the flavors. Once the coals are covered in a gray ash they are ready.
Applyrub of choice; Pat steaks dry with a paper towel and coat in olive oil. extract excess oil to avoid flare-ups on the grill. In a small bowl add 1 tablespoon fresh cracked black pepper and 1 tablespoon coarse sea salt or kosher salt per steak. Cover the complete steak in the mixture and rub into the steak.
Put the room temperature steaks on the grill, close the lid and cook for 3 minutes a side on the most optimum heat setting. Watch closely to avoid flare-ups and turn when the sides start t o become gray and the bottom side has good grill marks on it. Lower the heat to medium high. For charcoal grills move the coals to the outside of the grill leaving the middle open. Flip and close the lid again. Continue to watch for flare-ups. When the sides are gray all the way through and the second side has good grill marks check for doneness.
Once cooked let the steak "rest" for about 5 to 10 minutes at room temperature; set time depending on the thickness. This permits the juices to move back into the meat.