IMO, if there's just one thing you can focus on to start, it's the amount of heat you use to get a good sear. It's absolutely critical to have a very, very hot grill to get a good sear. The rest is really just details.

I buy "choice" grade strip steaks and ribeyes from Costco. They still taste amazing.

I use Natures Seasoning, salt, and pepper. I usually season them up several hours before they go on the grill, seal them up in an air tight container, and let them set in the fridge. I will only grill steaks over charcoal, with some hickory chunks to add a nice smoke flavor. I've never had a steak come out dry, or tough from salting it before cooking. Also, when picking out a steak, make sure it's got plenty of marbling in it. That fat adds flavor, and juiciness.

When you find your meat source and speak with the butcher, ask him how long it's going to be aged. If it's less than a week, ask him if you can pay him a little extra to let it hang another week or two. If he doesn't know why you're asking for this you should probably look for one who does. It's one of many very important steps to producing truly high quality steaks that has been eliminated from most suppliers protocol in an attempt to increase profits.

Just skimmed a quick Google search article, but most of the info in it looks correct and gives you an idea of why it's important.
http://bbq.about.com/cs/beef/a/aa030301a.htm

If people saw most of our carcasses hanging in the cooler they'd never eat the steaks they drool over on the plate. ROFL

I've heard good things about tapenade.

This thread has had me salivating hardcore for the past twenty minutes. This is food erotica at its finest, ladies and gents, keep it up!

600 degree grill

2:45 each side

not hard, bro

I don't know how you can **** up grilling steak, except if you use a steak that was frozen. frozen = exploded cell membranes = dry.

I'm not ****ing it up, I'm looking to go to expert level. And I knew there were guys here who could help.

You should absolutely sear both sides, but "keeps the juices inside" is total bullshit. You do it because it creates flavors (Google Maillard reaction if you're unfamiliar) that you wouldn't get otherwise. It's been shown time after time that searing actually creates MORE moisture loss than not searing.

This is pretty much not the case. Searing gives it a delicious crust if use lightly salt it. Read the 7 old wives tales about steak that need to die I posted earlier.

Okay.

This is what you have to do:

1. Get a cooking surface as hot as ****ing possible. Put an iron skillet in the oven at highest temp and heat it for ten minutes. Then turn on your burner on max and plop it right on there to get it screaming hot.

2. Lightly oil the steak with a HIGH smoke point oil (not olive oil). Season lightly with kosher/sea salt and freshly ground black pepper. If you salt the steak earlier than just prior to throwing it on the iron, do it at least 45 minutes prior so the steak has time to reabsorb the moisture it loses when having salt on the surface. You can leave it in the fridge for this. MAKE SURE THE SURFACE HAS NO WATER ON IT BEFORE YOU COOK. External moisture will steam the meat rather than giving it a delectable crust and char, as well as it make take longer to cook.

3. Throw that bitch on the metal. Sear for 30 seconds, then flip to an UNUSED part of the cooking surface to ensure maximum temperature transfer to the unseared side and sear that for another 30 seconds. If you're using a grill, move it to a medium high heat area. If you're using a skillet and you don't like black and blue style steak (seared on the outside, cold and raw on the inside), put it back in the oven for two minutes at max temp, then flip, cook for another two minutes.

4. Take it off the metal, put it on an upside down plate or rack with a pan underneath and cover with foil and let it rest for several minutes. This is good for medium rare, which if you aren't eating it that way, you're throwing your money away with steak. Go to McDonald's instead.

Another way I've done it (and is AMAZING), is doing the above with searing in the skillet, then turning the heat way down and basting with butter over and over while the steak cooks. Unbelievably delicious.

that talks about salting in the last 40 minutes before grilling, not the day before as you recommended.

I read the day before I think from Cooks Illustrated, but I think the article I linked says 40 minutes or more. The point is once the meat reabsorbs the salt solution, it's not going to lose moisture. So 40 minutes at least, 4 hours, a day, it is all basically the same.

And from personal experience, I get the best results when I salt a full day ahead.

It does say that you can do it several days before. If you're patient enough, you can age the steak in the fridge for a few days to remove surface moisture and get an even better crust.

I hate that paste.