There's no such thing as a good recipe for cooking steak. If you have a good quality piece of meat, then I would suggest that you season it well with just a little salt and more pepper (preferably freshly ground). The best method of cooking a steak is over an open flame at a very high heat. So, either charcoal or gas grill. When the grill is as hot as it can get, that's the time to add the steak and then cover the grill to keep the temperature up. Then, it's a matter of feel for how well done you want the meat. Use either a meat thermometer to help you or you can use the chef's method of feeling the tenderness to determine doneness. Turn the steak over only one time about half way through cooking. Do not press down on the meat while cooking and don't poke holes in it. You want the juices to be sealed inside. I would strongly suggest that you not make it well done as that dries out the meat too much. Remember, that the meat will continue to cook internally once it's removed from the grill, so a little bit of undercooking will be safer than overcooking. Remember, you can always grill it a little longer if it's not done enough. Hard to go the other way. Let the meat sit for a couple of minutes before cutting it to allow the juices to be re-absorbed back into the meat. If you cut it too early, the juices run out and the meat dries out.The best cuts of steak on a grill have a higher fat content, like rib eyes or strips, but you don't need a lot of fat as that will cause high flames and char the outside of the meat. There are lots of seasoning mixes sold to flavor meat, but you don't need anything if the meat is high quality to begin with.
