When choosing your steaks, look for fine, even marbling—the more marbling, the juicier the steak. For value, consider shoulder steaks (London Broil), which should be sliced thin on the bias after grilling. T-bones and Rib-Eyes offer a good compromise between tenderness and flavor. If you value tenderness over flavor, and cost is no hurdle, Tenderloin is your cut.

Generously sprinkle one or more of the following onto your steak:

Champion All Purpose Seasoning (APS) - No matter what you are cooking, this seasoning will provide you with a wonderful flavor that none other can provide.

Fajita Seasoning (FS) - Designed for fajitas, it also works very well for any and all meat products.
Rib & Brisket Rub (RBR) - Designed for ribs & briskets, it also works very well for any and all meat products.

Jalapeno Sizzling Salt (JSS) - Can be added in combination with any of the above seasonings to provide a little more pizzazz with its jalapeno flavor. A great salt substitute with wonderful flavor; and it is not too hot.

For my steaks, I use a hot fire to develop a flavorful browned crust.

On your charcoal grill, use a two-level fire:

lots of coals on one side of the grill, to sear the steak ; should be able to hold your hand about 5 inches above the grate for only 3-4 seconds fewer coals on the other side, to finish it with overcooking. for the cooler side, should be able to hold your hand about 5 inches above the grate for 7 seconds

On a gas grill, set burners to high or medium.

Depending upon how well you like for your meat to be done, here are the temperatures to help guide you:

125 degrees- rare;

130 degrees- medium rare;

140 degrees- medium;

150 degrees- medium-well;

160 degrees- well-done.