How do I cook a good steak?

There are really only a few variables to cooking a good steak.
1. Quality Meat - The most important is the quality of the meat. Look for a good marbling of fat in the steak. This will help insure a great flavor.
2. Fuel Source - I do not suggest charcoal briquets for steak, use lump charcoal or a gas fuel source.
3. Heat! - Heat is the true key to a great steak, the hotter the better.
If you are using a charcoal or gas grill, make sure you let the grill heat up a good 15 to 20 minutes before putting your steak on. Steak needs to sear.

Seasoning or not?
This is a good question. I like to season the steak with at least a garlic salt seasoning or you might want to try "Oklahoma Joes Steak Seasoning" it gives steak a great flavor. If you are going to season the steak DO NOT PIERCE THE MEAT! Many people (even experienced cooks) pierce steak to tenderize. This is not necessary, a good steak cooked properly does not need tenderizing. Piercing the meat allows the juice to cook out of the meat, the object is to keep it in! Pat your seasoning on to both sides of the steak.
OK, Now what?
When your fire is good and hot place the steak on the hot grill. Now, the timing is based on a couple of things. How thick the steak is, and how done do you like it. I would let the first side cook for 2 - 5 minutes (depending on thickness), I would use the same time frame on the second side. If you have a 1 and 1/2 inch porterhouse steak then 5 and 5 for medium - rare. If you have a 1 inch ribeye steak then 4 and 4 for medium rare. (you will have to do some experimenting here). As long as you follow the suggestions above you are well on your way there.