RUSHVILLE — Rule #1 is get rid of your grill fork. always use tongs to turn your meat. If you puncture meat with a fork you allow the juices to escape from the meat losing flavor and creating dryness. There are as in most things exceptions to the rule. When cooking some of your tougher cuts of meat you can take a fork and puncture the meat to use a tenderizing marinade or I also recommend Adolph's unseasoned tenderizer.
Whether usinga gas or charcoal grill allow the grill grate to get hot and allow coals to get a gray coating on them. I then take a paper towel and soak in some cooking oil and coat the grates with oil so that the meat will not stick to it.
You only turn the steak over one time and one time only. When the meat is cooking the internal moisture rises to the top of the meat. The way to know when it's time to turn is when you can see tiny bubbles forming on the top of the meat. When you turn the meat remember that the second side cooks faster than the first. If you cooked the first side 8 minutes the second side will most likely only take about 5 minutes. Over cooking will dry out the meat and make it tougher.
Never use salt on a steak before putting it on the grill. You can salt the top of the steak only after turning. The same is also true of seasoned salt. There is not a set time for cooking because of the differences in meat and temperature of grill. Just watch the steaks closely and follow the bubbles. A meat thermometer will register a temp of 140 degrees for rare, 160 for medium and 170 for well done. Allow meat to rest for 10 minutes as this will allow the juices to absorb evenly throughout the meat.