How do I grill a steak?

Keep the heat about Medium-Medium low and let it cook slowly..

Don’t press down on the steak with the spatula.. It dries the steak and then chars it when the flames flare up

Don’t forget to marinade too :)

The first step is quality meat. Make sure it’s great meat, and you’ll have a hard time screwing it up. Marinade the day before if you want, most like it. You can marinade in almost anything, but if its super thick (think bbq sauce), your gonna need a longer marinade time. Grill evenly by turning it over early and frequently. If your gonna add spices onto the steak, add them late, as a grill can burn them off real quick. I usually just pepper one side, a few minutes before I take it off. I would recommend getting a grill/meat thermometer. They are cheap and can tell you the internal temperature of your meat, so you can cook to a perfect medium or whatever you desire.
Heres the temps your looking for, in F:
140 – Rare
150 – Medium Rare
160 – Medium
165 – Medium Well
170 – Well

Good points above.

Make sure you let the steak settle to room temp before you cook it. Don’t take it directly from the fridge and drop it on the grill.

Also avoid the temptation to move or flip the steak repeatedly. The more you move it the more the juices escape.

I typically get the grill really hot to sear the outside and then back to temp down to finish the cooking.

Also be mindful that the steak will continue to cook when you remove it from the grill. Kinda like stopping a tanker truck, it takes time to stop the momentum.

I seldom am able to eat the steaks right away, so I wrap the steaks in aluminum foil as I remove them from the grill and set them on the back of the stove to set in their juices until ready to eat. That way they don’t dry out on me.

Man am I hungry for a steak! Good question.

It matters some whether you’re using charcoal or gas. Charcoal burns hotter. What I do for charcoal is (in addition to following the recommendations above), set it over the hot spot and let it sear for about two minutes. Check for grill marks, and when it looks like you’ve got some good looking grill marks, turn the steak 45–90 degrees in the same spot to get that criss-cross pattern. When that’s done, flip the steak over and repeat. Following that, move the steak to a cooler part of the grill and cover. Now you’re cooking with indirect heat. Let it cook about eight more minutes and then check the temp if you have a meat thermometer. Actually, eight minutes is probably on the cool side of medium, so maybe 10–12 minutes will get you there. Don’t go any further than 12, though without checking the temp.

It is a gas grill——how long on each side?

I would stretch out the searing period to 2 1/2 minutes per turn. You probably should just eyeball it. If your grill has two burners (i.e. you can control the temperature of each side of the grill), start out with both on high. Before you cover the grill to let the steak finish cooking, set one side to the lowest possible low and move the steaks over to that side. (Then cover and let it cook for 10–12 minutes.)

I suggest searing the meat but because you are wanting to cook to a medium-well I would only sear for about 20 seconds on each side. If you sear any longer than this you run the risk of over-cooking the outside to get your inside done.
Don’t make the mistake of flipping your steak to often, this also dries the steak out and sort of sears all the meat together thus making it tough.
If you are cooking with coals then make sure you have plenty of coals in the grill and wait to cook until your cools show no visible flame.
If you are cooking with gas just make sure you don’t keep adjusting the flame height.
Add your spices or baste in the last five minutes of grilling, anything sooner and you are probably just cooking it off unless you are doing a rub which is a whole entirely different procedure.
Cheers and enjoy. Grilling is one of my fave things to do. Last year my wife and I bought one of these:
http://traegergrills.com/grills/texas.cfm?gclid=CLz1pqXa4pICFRrQYAod0WVnkg
it has been one of the best investments ever.

The secret to tender steak is resting time. Once your steak is cooked, move it to a warm covered dish and leave to rest for about 10 minutes. This lets the fibres relax and the juices congeal, leaving your steak moist and tender.

Great answers above. Key for me is quality meat and marinate in spices overnight

Pre heat oven at 200 degrees

Rub Corn oil and salt on one side. Lemon on the other. With a very high heat on stove place oil side down on the griddle. one minute on each side. Transfer to baking pan and place in oven for about 5–7 minutes.

Top off with garlic butter.