We use several different marinades for our steaks. Most of the time, our seasoning depends on what is in the refrigerator or what our sides will be. However, regardless of your marinade or seasonings, there are some non-negotiables when preparing steak if you want to keep your steak juicy and tender.
First, choose a marinade in advance, and allow plenty of time for the marinade to set into the meat. One of our favorite marinades is olive oil, Worcestershire, minced garlic, salt, and pepper. It seems simple, but this is a seasoning blend that gets better the longer the steak marinates. If you can allow your steak to soak overnight, your taste buds will thank you.
Second, about 30-40 minutes before grilling, remove your steaks from the refrigerator and allow them to come to room temperature. When your beef is at room temperature before grilling, you will find that it will retain its juices and has a bolder flavor.
Next, you have to use charcoal. Yes, I know it seems so Brady Bunch, but charcoal infuses great flavor into the meat, and you can easily control your heat source. Once your coals turn gray, spread them around one one side of the grill. Steaks should not be grilled over direct heat. This is the MOST important point I can emphasize about grilling steaks.
According to your desired temperature and the thickness of the steak, you should allow steaks to cook about 8-10 minutes on each side.