There is an art to grilling steaks. It is not just throwing the meat on the grill without anything. Even Steak Houses serve good and delicious steaks because they have their own secret marinades or seasonings they put on them and I have my own “secret recipe” too.
Before you light the grill, prepare the steak.
Sprinkle each with salt on one side. Then sprinkle generously with garlic powder, onion powder, pepper, a dash of Maggi seasoning and Worcestershire and a dash of MSG if desired. Rub them all on the meat then turn the meat over and do the same on the other side.
Now light your grill and when it is ready, when the coals are hot and white, the meat should be ready too. Put the meat on. Watch that it does not flare up. Cook that side for about 4 minutes. Flip over and close the grill lid (if it has one) with 3/4-vent open. Cook for additional 4 minutes for medium rare and about 6 minutes for medium well to well done. Open every so often to check what’s going on in there. Don’t be shy to turn the steak over every once in a while to prevent flare-ups and the meat getting singed.
Another way to check the doneness of a steak is by poking it with your finger. If you poke the meat and it still jiggles, it is rare. If it moves a little but does not jiggle, it is medium rare. It is medium well done if it has a little resistance but not stiff. If it is very stiff and black, it is now very well done and nearly burnt.
Kusina ni Norie 
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