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 least45 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
place steak on grill (for charcoal grill place off to side if the embers are nice and hot - you don't want the heat up too high - use your judgement as to how close to put the meat to the embers)
Based on thickness, follow these cooking times:
around 2 inches thick - 7-8 minutes side A, turn, do not flip, to get the grill marks, another 7-8 minutes (do not touch the meat during the cooking). Flip to side B, 7-8 minutes, turn do not flip to get grill marks, another 7-8 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