You have to start out with a good cut. When I REALLY want a great steak, I go to a local butcher shop that gets fresh livestock in every other day and butchers them down to your specific requests. I love me a 16-18oz ribeye, with a nice marble to it.
I lay the steaks in a glass cassarole dish and sprinkle on garlic powder, onion salt, fresh ground pepper, Lawry's salt, diced onions, and some minced garlic. In the dish I'll pour in about half a can of a pilsner beer, a tablespoon or so of Worchestershire Sauce, and some A1. I try to do this the night before grilling. I then place it all in the fridge, covered. About two hours before grilling I flip the steaks in the dish, and set them out on the counter so they reach room temperature.
Next, make sure the grill is good and hot before placing the steaks on it. I usually grill them about 5 minutes on one side, and 3 on the other. It leaves them about medium rare.
Served best with a nice spinach salad, and I usually grill some diced potatoes and onions in foil with butter and onion salt along with it. They take about 20-25 mins on the grill, so you have to plan ahead for that.
Never had a complaint when serving it.
