So the first thing you will need to do is ask yourself, "what type of steak should I get?"  Personally, I am a big fan of the Rib-eye steak, it is one of the more fattiest steaks out there, but the flavor and the juiciness is incredible.  There is no way to really get around the fat in the rib-eye steak, because it is marbled in the meat, so if you do not like fat in your steak than you might want to try a sirloin, filet mignon, or if you get really desperate have a round steak.  Other type of steaks that are pretty much amazing are New York strips, or t-bones.  The great thing about t-bone steaks is that on one side of the bone you have the new york strip and on the other you have the filet mignon, so it is just good all the way around.  The second thing you will need to ask yourself is, "Am I a bone in person or a bone out person."  Rib-eyes come in both ways, I like eating my steak without the bone, it is more convenient to eat, but if you have a dog the bone in option can feed two, yourself and your dog!!  You can also get the t-bone without the bone, just either buy a New York strip or some filet mignons that have already been cut away from the bone.  

If you do not know what kind of steak you like, experiment!!  Start trying different types of steaks, see which ones you like and then learn how to cook those ones to perfection. 

Grades of Steak:

If you can find a great local butcher who really knows his steaks than that is probably where you want to get your steaks from, but if you do not have that luxury, I suggest getting steaks from Costco or anywhere with USDA Steaks.  USDA has two different types of grades - Choice and Prime.  USDA Choice steaks are good, and they will definitely get the job done, but if you really want to impress people then you will get USDA Prime steaks, those steaks are incredible!  If you really want to impress some people, then you can place a special order with Omaha Steaks or Allen Brother Steaks, but it is very expensive, but the taste is out of this world.

If you do not think the type of charcoal you use is important, you are mistaken.  The reason is because you can get different type of flavors and different type of cooking temperatures.  If you are a purist and you want to cook your food with real lump charcoal (which is actual wood) then you are in for a treat, because most good lump charcoal is either mesquite or oak.  It takes about 10 to 15 minute for it to reach its highest temperature, but beware!!  The draw back to lump charcoal is that after it reaches its highest temperature it begins losing it rather quickly.  To combat the decrease in temperature, just refuel the fire with more charcoal, it will light up pretty quickly and you will have a hot fire again.  Another way that people get around it, is adding briquettes to the lump charcoal.  Briquettes hold heat for a long time, so by mixing them you can ensure that you will have a long lasting fire.  

The most convenient way and probably the most popular is just using briquettes, there are tons of different types of briquettes out there.  There are normal briquettes, mesquite flavored briquettes, ready light briquettes (which have been pre-soaked in lighter fluid, so it is easier to light) and ect.  The only problem with briquettes is that they do not burn quite as hot as lump coal and do not give out the same flavor as real lump charcoal.

Using A Charcoal Grill:

I like using the Two-Zone Fire technique.  This is the most simple and best way to cook your steak.  The Two-Zone Fire techniques goes a little something like this - Place the charcoal in the grill so that it covers one-half or three-fourths of the charcoal grate, this will allow for direct heat and indirect heat.  You need the direct heat for your steaks because it will sear in all of the juices and give it a nice texture.  If you start experiencing too much heat for your steaks, then you can go ahead and throw them to the indirect side, so that you can avoid the flare ups and not over cook the outside of your steak.  It is nice to have both options just to be safe.  

Controlling the heat:

The vents from your grill will help you control the heat of your fire.  Fire needs oxygen to burn, so if you start experiencing flare ups or too much heat, then close the vents a little, the top vent will probably be enough.  

How to test the heat:

I do not use a thermometer, and you do not need to either!  Hold your hand 5 inches away from the top of the grill.  If you can hold your hand there for 2 - 4 seconds then it is around 450 - 550 degress, 5 - 7 seconds = 350 - 450 degrees, 8 - 10 seconds = 250 - 350 degrees. Just make sure you do not try to be a tough guy and burn yourself.  

This is how I like to cook my steak. Get the grill ready, until there is ash covering the charcoal, use the two-zone fire method, and place your steak over the direct heat. Depending on the thickness of your steak and how you like your steak cooked will determine how long you want to cook your steak on each side. I like my steak about 1 1/2 inches thick, I will usually try to cook it between 10 to 12 minutes. I use a timer technique with the lid on, after I put the steak on the grill I cook it for three minutes, after three minutes I do not flip the steak but I turn it 90 degrees, this will allow for even cooking. I then cook it for another three minutes, making sure that flare ups do not occur. After three minutes, I then flip it and cook it for 2 minutes, then rotate it 90 degrees again for another 2 minutes. This usually gets my steaks to a medium rare cook.

After all your timers go off, it is time to take your steak off the grill and let it sit for five minutes either on a plate or in some tin foil. This process is important because using all that extreme heat constricts the juices inside the steak, the five minutes of waiting will allow those juices to redistribute themselves throughout the whole steak again, ensuring for a juicy bite every time.

I hope you enjoy!! Remember Steaks are packed with protein, lean steaks can help you with your fitness goals and can compliment workouts like P90x and Shaun T Insanity.