guess I will put in my 2 cents here
now when I cook steaks I like them 1 3/4 to 2 inches thick
get them home and put them in a ziplock and set them in the frig for a few days flipping several times a day. This actually makes the blood move back and forth in them and ages a bit. then put them in a marinading tub, you know one of those plastic containers with a bottom so the marinade can get under the steaks. pour in marinade and put in frig, flip several times over the next 24 hours
A bit n marinades, the ones you buy usually have MSGs in them, look for one that does not or make your own, they are simple to make.
A marinade should be high in acid so it works on the steak.
now about the grill, set it up half and half, or half direct and half not, you want a nice hot area for the sear, and once seared we are going to slow down the cook for tender
We take the steaks out about 2 hours before the cook and let them come to room temp, no use having a cold interior in that steak. Season the steaks
then slap them on the direct side and sear either side for about 90 seconds, move to the other side of the grill, insert a electronic temp probe into the thickest part of the steak and set the alarm at 130 F. I like to pour the remaining marinade on the steaks at this time. when it goes off take the steaks off wrap in foil and set on the cutting board for 5 to 10 minutes to rest. During the rest all the juices that have been pushed out by the contraction of the muscle during cooking goes back in as the muscle relaxes as it cools a bit
Grill some squash and zucchini over the direct side as you wait
now the controversial side of this
to cut or serve whole
I prefer cutting on a slant across the grain, putting on a platter in the middle and everyone just serves themselves, especially with flank steak or something like that. If we are doing sirloins I usually serve whole
the important steps are: marinate, sear and then cook slow, at 130 take off and rest.
the rest of it is up to your style and taste in grilling