For me, the key to a great steak is a thick slap, a medium flame, and Montreal Steak Spice, and whatever sauce I have laying around.
What I do first, is make sure my steak is at least 1 inch thick. Usually rib eye, or t-bone. I heart both, but thats a different story.
What I do, is lightly dust my steak with montreal steak spice, and let it sit for about 20 minutes in the frige to allow the salt to penetrate. When I take it out, I rub it down with garlic, and give it a nice kiss.
I turn on the old propane BBQ (carcoal is prefered, but is too messy, and I grill a lot) and turn it on to about medium flame. I then shove the steak on, and grill each side for about 4 minutes each side. I then turn the heat down to low flame, cover, and let it cook for about 20 minutes. I like my steak medium-well and this gets it nice and brown in the middle without it getting too dry.
Now, after it is cooked, it is time to grill. I turn the heat on one side of my grill to super dooper max flame and grill each side for about 2 minutes. I then drench on a bit of bbq sauce and quickly carmalize it on the hot hot surface.
VIOLA!! My steak is done. Complimenting my steak I usually have a tinfoil wrapped ear of corn, come baby carrots, and spinanch with a bit of olive oil. I don't eat potatos, they = SATAN!!!