Perfect Steak – Beef – every time

best results is a nice thick steak – ribeye or your favorite cut
rub steak down with olive oil
salt, pepper, garlic powder and onion powder to taste
let sit in room temperature for at least 45 minutes
heat up grill – if using charcoal grill get the coals to a nice red ember and make sure there is a spot to move steaks off to the side for cooking.

Gas grill – max the heat.

Charcoal – let heat until the embers are nice and red
place steak on grill.

Gas: do not lower cover, keep gas on high but watch for prolonged flareups. You don’t want the meat to get too charred, a little charring is very good though.

Charcoal: You can put the meat right over the embers if they are far enough down, but be careful. Charcoal gets much hotter than a gas grill, so you may need to move the meat just off the embers to avoid too much charring.
Based on thickness, follow these cooking times:
around 2 1/2 inches thick – 5-7 minutes side A, turn, do not flip, to get the grill marks, another 5-7 minutes (do not touch the meat during the cooking). Flip to side B, 5-7 minutes, turn do not flip to get grill marks, another 5-7 minutes. This is a perfect medium-rare to medium steak.
thinner steaks will require less minutes
for a more well done steak, add 1 minute to each cooking time (IF YOU DARE!)
ALWAYS let the steak rest for at least 5 minutes after cooking