6 Steps to a Great Steak:
Always use fresh beef that you’ve just purchased or has been in the refrigerator for no more then 3 days.
Preheat your gas grill for at least 10 minutes. Always keep the grill closed during preheating and as you cook.
Trim excess fat from the steak. Then season the steak with fresh ground pepper and kosher or sea salt. Use a little more salt then normal since some of this will drip off while grilling.
How to get the real steakhouse-quality grill marks – Place one end of the steak diagonal to the grates facing left (10 o’clock). Then without flipping the steak, move the end so that it now faces right (2 o’clock). Flip the steak and repeat this procedure.
Grill a boneless steak, such as a rib-eye or sirloin, 1 to 1 1/2 inches thick, for 90 seconds for each step, if you prefer rare meat. Grill a bone-in steak, like a porterhouse, for 2 minutes per step for rare. Add an additional 30 seconds per step for medium rare. Cook for 3 minutes per step for medium-well. Remove the steak from the grill.
If using a meat thermometer 145F degrees equals medium-rare, 160F degrees equals medium, and 165F for medium-well.