How to Grill the Perfect Steak!

Ingredients:

Steak – Preferably Certified Organic and local as possible. Excellent cuts include T-bone, rib eye, club, porterhouse, N.Y. Strip, Chateaubriand, and filet mignon.
Garlic Clove
Salt
Olive Oil
Soy sauce or Teriyaki sauce
A Lemon or Lime
Dijon mustard or Chili sauce
Spices: Cumin, Cilantro, Salt, and Pepper
Brown sugar
Beer
Black Pepper

Marinade:
In a shallow dish, mix the following:

1 cup of olive oil with 1/2 cup of soy sauce or teriyaki sauce
freshly ground pepper and salt to taste
juice of 1/2 lemon
1 teaspoon of dijon mustard or chili sauce
spices (i.e. 1 tsp cumin, 1 tbsp cilantro)
1 tbsp brown sugar
beer to taste

Directions:

Prepare marinade, add steak and marinate in fridge for three hours.
Remove steak from refrigerator about 90 minutes before cooking. The steak should be at room temperature before it touches the grill.
Remove from marinade and coat each side of the steak with fresh ground black pepper and salt. Gently press spices into the flesh.
Preheat gas grill on high for 10 to 20 minutes. If you pay close attention, you will not overcook your steak. Be prepared to douse flare-ups with water.
Grill steak on high for four minutes with lid closed. The key to a great steak is very high heat, so make sure your grill is on the highest setting possible.
Flip steak using tongs or spatula, do not use a fork as you will lose juices.
Grill on high for another four minutes with lid closed. Your steak will be about medium rare, depending on thickness.
Remove steak from grill and immediately place on a warmed platter.
Allow steak to rest for a full five minutes before cutting. This allows the juices and full flavors to develop.

An alternative to using the marinade is to peel a clove of garlic and crush lightly to release juices, then rub crushed garlic clove onto all sides of the steak. Coat thoroughly with salt and pepper, then begin at step 4 above. For inexpensive cuts, squeeze the juice of half a lemon or lime on both sides of the steak. This will help tenderize the tougher steaks.

Tips:

Keep some freshly prepared marinade on the side if you're going to apply while cooking. Never allow marinade that has come in contact with raw meat to be applied during cooking, it not only increases unhealthy bacteria, but also tends to destroy the flavor of a good cut of meat.
If you have a small brush, apply the extra marinade from dish to the steak while cooking or brush your steak with your favorite HP or Teriyaki sauce while cooking.

How do you know when your steak is done? Here are some tips using a 1" cut of meat as an example...

Rare (all red in the middle) 120-125 degrees, feels roughly like the flesh between the thumb and the forefinger of a relaxed hand
Medium Rare (all pink in the middle) 125-140 degrees
Medium / Medium Well (some pink in the middle/mostly gray) 145-155 degrees, feels roughly like the flesh between the thumb and the forefinger of a straightened hand. Fool-proof method for getting perfect medium steaks: Leave the steak to cook on one side (do not touch!). When you see blood rising on the upper side turn over and cook the other side for almost as long as the first side.
Well Done (all gray in middle), >160 degrees, feels roughly like the flesh between the thumb and the forefinger of a clenched hand