The Kitchn has a great series of tips for grilling the perfect steak. Now, I know grilling season is over, but if any of you are lucky enough to have an indoor grill pan where you can very easily almost burn down your apartment, then you'll find this useful all year round.
1. Buy good meat.
For bold flavor and peace of mind look for grass-fed, grain-finished steaks from the rib or short loin.
2. Bring your steak to room temperature before grilling.
It'll cook faster and stay juicy.
3. Salt boldly.
Salt your steak before you put it on the grill, and again before serving.
4. Before you grill, make sure the steak is dry and lightly oiled.
It'll brown beautifully.
5. Sear the steak over high heat, then cook gently to finish.
Grill over intense heat for 3-5 minutes per side, then move the meat to a cooler spot on the grill to cook it through.
6. Don't overcook.
Use a meat thermometer and aim for between 125°-130° F. for rare, 130°-135° F. for medium.
After you pull it off the grill, let the steak rest for 5 minutes before serving.
Set the steak on a plate in an 170 F. oven, or tent it with foil on the counter.
7. Think butter.
Plain sweet butter or – even better -- a composed butter of shallots and chopped herbs makes any steak taste better.