[masraum]

The key to a great steak is for it to be cooked to the right amount, not too much or too little.

I usually use salt and pepper, and may add garlic powder and onion powder, but they aren't necessary.

I don't know that I have a strong feeling regarding low/slow or hot/fast as long as it's cooked the the correct level everywhere. The size and type of steak probably has a bearing on the best way (low/slow vs hot/fast) to cook it. I'm guessing that a giant slab of meat that resembles a side of beef probably needs more low/slow to ensure that the inside is right without the outside being over done. Something smaller can probably be done hot/fast and still come out tasty. I'm also not 100% sure if the cut/type of steak will make a difference, ie filet mignon vs a heavily marbled ribeye, but I think it would.

I like a sear (maillard) on the outside. It should be dark brown and yummy. If it's black and tastes like coals, then it went too far. The inside should be juicy and flavorful and tender.

There are several ways to track the correct doneness of steak. I use a thermometer and generally shoot for the 135-137º range. Make sure you take it off and let it rest before you cut, carve, eat it.. When I was younger, my dad and I grilled a lot. But I'm grilling a lot less in the last 10 years for a variety of reasons.