I think the best steaks ever come from home whether they come from the local grocery store, your preferred meat market, etc.
INGREDIENTS
Your favorite steak (these are strip steaks)
Your favorite rub (I used Killer Hogs Steak Rub)
STEP ONE. Take the steaks out of the packaging and pat them dry. Since I slice my own steaks, I typically do enough to where I do not have to make constant visits to the preferred grocery store to buy steaks every time I want one. You'll thank me later. Apply a medium shaking of The Steak Rub to all sides - yes, you'll want to season the fat for it adds flavor to your steaks and set aside.
STEP TWO. Go outside and light your grill! Some steaks are better in a cast-iron skillet while others are certified beasts grilled hot and fast. I brought out the PK aka the steak cooking machine, but don't let your type of cooker deter you...even if yours is a pellet grill. Once it reaches a searing temperature [ex. 500+ degrees], lay the steaks directly on the hot side of your two-zone fire and prepare to turn for even doneness.
I typically go 90 seconds to two minutes per side on strip steaks such as these two with a 90 degree twist after the first two minutes before flipping and repeating the process for another two minutes.
STEP THREE. Because no one deserves well-done steaks - you and your sharp teeth absolutely will eat chicken instead, make sure you check doneness with a temperature probe. Below are standard targets:
Blue rare: Up to 118 degrees.
Rare: 119-125
Pittsburgh rare (my favorite): 126-130
Medium rare: 131-135
Medium: 136-145
Medium well: 146-159
Well-done: 160+
On the off-chance you're eating and preferring a well-done steak, do NOT ask me to cook it for you. Your ass gets chicken thighs because that shoe leather has no flavor to it regardless of how long it is marinated or its original primal cut. Doing it to a wagyu or prime steak is unforgivable in some quarters, but the friendly pitmaster will simply clown you for the one day.
Pull it off the grill and let it rest for ten to fifteen minutes before eating your hard work!
Cooking steak over fire is vital to owning a grill and to me, one of the most important items to cook on one. As much as we talk about ribs every Saturday or chicken drumsticks during the week, getting steak down is really going to not only instill pride in your ability to provide a great meal without an obscene price tag but also save some serious bucks. I cooked two eaters this time around; had I entered either one in a steak cooking competition, I would have finished last based on temperature alone. The taste and tenderness were there: Did you see the crust? The SCA (Steak Cooking Association)frowns upon any steak that goes much past Pittsburgh rare no matter how the thing tastes in the end, and again, these two made it to medium - the furthest I would take them along to.
Anyway, that was a much-needed steak tutorial for those who have never read AD&AD or anything related to Dub Shack BBQ. Go out there and practice until your steak keeps you away from the mid-level steakhouses, and on a plateau with the best hunks of goodness you've ever had! As always, be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 
