I am/was one too. I spent a decade trying to replicate Texas Roadhouse, Saltgrass, Outback. Every time we ate somewhere like that I interrogated the waitresses and chefs to see what they do.
Over the last year I have finally been able to say I can bow grill a steak on my own that is as good.
Thought I would lend a hand on this Mother’s Day to others that are not in the know.
1. You absolutely have to buy quality. Walmart steaks will not match a butcher shop. I get all my steaks from the meat market in Decatur.
2. Salt, pepper, butter, no mas
3. I get my charcoal grill to about 600. At that temp even thick ribeyes = 1 minute 1/4 turn. At the 2 min mark flip. Then same. 4-5 minutes at 500-600 and she’s done

Hope this helps the novice grillers

While not butcher quality, I've had some damn good steaks from Walmart. My wife knows how to pick them.

I love steak but haven't eaten it in forever. I would love to grill a big giant tomahawk one day. Do you use a temp probe for the doneness of your steak?

Twist is incorrect, one minute flip, one minute flip and twist, one minute flip and twist. You can get away with the twist first if you are only gonna go mid rare. Beyond that you start drying them out. If the juice starts to puddle on top of steak you waited too long to flip and you dump the moisture into the grill. And let it rest for 5 minutes

Them suzy vida loco guys are gonna get mad. Debarked wood?

No bag boiling first? Out.

I have gotten some of my best ribeyes and tomahawks at Sam’s Club. I think have have some great steaks.

I get very good quality steaks at my local Sam's Club. Wal Marx generally sux here, even what they grade as Prime. There are a couple of local butcher shops I can use at times but they don't always have quality cuts and as the OP states you must begin with quality meat.

Oh, never more than medium but rare to medium rare is a must!

I like the folks who refuse to pay $40 for a steak in a restaurant because they can cook a better steak at home for $6.00

Which is worse, those folks or the ones who will pay the $40 and immediately ask for it well done??

Good restaurants will typically stridently oppose cooking a well done steak and tell the customer why that’s a bad idea

I have recently begun using a cast iron plate with my pitboss cranked up to make some wicked steaks

All good tips sir

Quality beef is the start to a good steak. I buy mine from a good buddy of mine. I use several different rubs depending on my mood. Rub them down with seasoning and Woerchester sauce. High heat 2.5-3 minutes per side . Anything above medium rare is gonna suck. If you prefer well done just buy the sorriest steak cut and go with it. Gonna suck either way

I have no problems with Sam’s steaks.

If you cook it more than four minutes you’re probably screwing up!