For a typical steak I usually marinate it for a day or two in the fridge in either a homemade or store bought marinade. If I don't marinate then I'll use a spice like Montreal steak or if you like it spicy hot fire spice. These can be found at any grocery and are made by McCormick. For marinade I sometimes use dales regular or low sodium. Lawreys make several different flavored marinades depending on your palate.
I usually sit my steaks out 2-3 hours before I cook them to let them get to room temperature. You get a more even cooking by doing that.
My grill has a seperate searing grill. The function of searing is to subject the meat to a very high temperature for a very short period of time. This causes the meat to burn quick and fast so juices can't run out. So what I do is turn the sear on high and set the main grill at the lowest setting.
I then put the steak on the sear for 20-30 seconds them turn it and sear the other side for the same time then take it off and put it on the upper rack of the main grill.
The sear is hot and quick, then I grill low and slow up and away from the main heat source.
The longer you cook it the more done AND drier it gets. I like my steaks rare and still juicy. That's an individual choice for everyone.
A couple of major DO NOT DO's
Do not use a big fork to poke and turn the steak. Use a set of tongs to turn it. The point of searing is to keep juices in, the big forks poke holes and lets the juices flow out resulting in a drier steak.
Do not use a knive to cut into the steak to "see how it's doing". Again this just drains all the juices out.
After a while you can just tell rare,medium, and well done from appearance. Until then buy a 5.00 meat thermometer that shows rare , medium etc. but only do that in the later stages and only use 1 place on the top of the steak.
Once, I move it to the grill from the sear I might turn it every 5 minutes until it's where I want it. Remember, after you turn the heat off meat will continue to cook about 5 minutes from the heat built up inside.
If you don't have a searing function you can do pretty much the same by turning one grate on high and use it to sear then turn it back down.
The most important Thing is to start with a good fat corn and grain fed young doe rather than a scrawny rhododendron eating skinny spike. LOL
Next cooking class is on baby back ribs.