Everyone needs to know how to cook steak. It’s too delicious of a food to waste time and steaks doing it wrong. There are a few things to know before you begin. Steak should be at room temperature before you place it on the grill. This will ensure that the center comes up to temperature before the outside of the steak becomes too dry.
Turn all burners up to high, or have your coals white hot and close the lid. This will burn all remaining food left on the grill grates. Once this is done after about 10 minutes, clean the grill grates with a wire brush. Close the lid and continue heating the grill on high for about 5 to 10 minutes. The grill must be hot to sear your steaks.
When the grill is about 600 degrees open the lid and quickly place the steaks on the center of the grill grates. Leave the lid open. This high temperature grilling will sear the steak and seal in the juices. After about two to three minutes the steaks should be turned. After 2 to three minutes more time, the center burners should be turned off, or the coals, spread out. The outside burners should be turned down to about three quarters and the lid should be closed. The concept being employed here is direct and indirect heating. To sear a steak you need high 
temperature direct heat. After the searing is complete, you will need indirect convection type heating. The flame is not directly beneath the steak but circulates around the steak bringing it slowly to temperature. Indirect heat will not char the steak; instead, it brings it up to temperature while maintaining the steak’s natural juices.
Steak is best enjoyed when cooked to about 160 degrees. A quality digital meat thermometer should be used to check the internal temperature of the steak. Be careful not to poke more than one hole in each steak. If you need to recheck the steaks, you should insert the probe back into the same hole as before. If you notice, juices will run out of this hole. This is a bad thing and you will want to minimize this effect.