You will get a lot of differing opinions on the subject of the ideal way to cook a steak, but here is my method, which definitely works:
Although the Bar-B-Q is a great way to cook meats, I generally cook on the stove except in the hot months. But I have a cast iron griddle that I can lay on the (glasstop) burner. You can buy pans that are similar, but be sure to avoid any non-stick variety, as they cannot take high heat, which is exactly what you want temperature-wise. So, cast iron or some other uncoated metal only.
There is no real need to bring the meat to room temperature first, although it's a popular suggestion. The issue is by the time a proper cut steak (that is, a thick one) is at room temperature in the centre, the outside is likely to be in the Food Service Danger Zone with regard to time and temperature un-refrigerated.
Now, I'm not one to worry much about a cut of beef on the counter (ground meat, on the other hand, I am careful with), but in the interest of food safety and for those who care more about it than I, just take it from the fridge to the grill and don't fret the temperature of the meat being cooler.
Turn the range exhaust hood on, and start heating your grill or pan on medium-high to high (it will depend a bit on your grill or stove, but basically it should be hot*). Or if you are using an outdoor cooking grill, it should be heating up already, probably.
Remove it from the package and pat it dry with paper towel or if you're averse to disposable paper products, a clean kitchen towel that you throw in the wash after you use it on raw meat. You could use newspaper before it goes into the recycle bin, but modern vegetable oil-based inks will probably come off on the meat. If that doesn't bother you, have at it.
Once dry, now you moisten with vegetable oil. I prefer tasteless oils like Canola or Peanut over Olive Oil. I use Grapeseed Oil, and apply a bit and rub it over all sides with my fingers. You don't need a lot, just enough to moisten the steak on both sides so that your seasonings will stick properly, plus the meat won't stick on your grill lines as you cook.
Next ... should be obvious after the previous paragraph ... season with salt and pepper only, again using your fingers to rub it into your oiled steaks.
Some may want to add more spice than that, but if you need more than S&P then there is something wrong with the meat or the cooking method in my opinion. (I would be OK with meat tenderizer, but I also think you should not need it, but you decide).
Even if you are in the habit of adding other seasonings, try it with S&P alone at least once, you might change your way of doing things if you do as it really brings out the flavour of beef (or any other meat you could grill).
With tongs (not a fork) put your steaks on the grill. Times vary depending on the thickness of the steak, but I usually turn after 4 minutes on the first side.
Turning:
There are two schools of thought but the new school of thought is you can turn more than once as it contributes to more even cooking. I've also done it cooking just one side, then the other, then serve. They both work, but I've changed to turning twice.
1-turn method
4 minutes on the first side, turn ¼ turn (to get your cross-hatch grill marks) and cook 2 more minutes. Flip, 4 minutes, turn, 2 minutes, remove to a serving tray or plate and if you can stand it, let sit for up to 10 minutes to retain the juices before digging in..
2-turn method
4 minutes on the first side, flip to second side for 4 minutes, turn ¼ turn (to get your cross-hatch grill marks) 2 minutes, flip and turn (that is, lay the steak down turned ¼ turn for your cross-hatch) back to the first side 2 minutes, remove to your tray or plate it and if you can stand it, let sit for up to 10 minutes to retain the juices before digging in.
Times will vary depending on the thickness of your steak and your done-ness preference, but the above should give you a medium-rare to medium-well with a 1" thick steak. Adjust your cooking times to your preference.
You can test on the grill by pushing with your tongs on the meat if you know your firmness criteria. If not, and you want to test, I prefer cutting an edge piece off and having a bite rather than making a slice into the meat.
* It's merely important for the grill to be hot for beef, it's critical for pork chops and pork steaks.