Here's my method:
-Quality Ribeye or NY Strip. I aim for 1.25-1.5" thick.
-Allow steak to warm to room temp prior to throwing on grill (Leave out ~1hr. if thawed, which it should never be frozen)
-COVER w/ coarse sea salt and ground pepper, and garlic to taste
-LUMP charcoal. No lighter fluid
-Blazing hot grill; as hot as I can possibly get it. Use a cast iron grate if available.
-3-5 min/side depending on thickness. I aim for medium-rare, error on the side of rare.
-I allow it to rest for ~10min or so. It'll continue cooking a bit while it sits.
-Cut against the grain.