THE MEAT:
The good old fashion American steak is the New York Strip Sirloin. Next in line is the Porterhouse, in which the large side of the bone is the sirloin and on the small side is tenderloin. These are great for a couple where the gal likes the smaller tenderloin and the he-man likes the larger sirloin serving. The T-bone is fine, if not cut too thin. It‘s simply a sirloin with the bone left on.
How thick? A good range is 1-1/4 inches to 2 -1/4 inches. Steaks an inch or thinner don't grill well.

THE SEASONING:
There is great debate in the cooking world concerning the use of salt on steaks prior to grilling them. Unquestionably, salt will draw-out liquids from the meat. However, salt will enhance the true natural flavor of the steak. If you chose to season with salt, use Sea salt t and apply a small portion to the meat, immediately before placing the steaks on the hot grill.
One of the mistakes made by many backyard grill masters is to open the fridge, pull out the steaks, remove the supermarket plastic wrap and immediately plop the meat on the grill. The steaks need to be brought to room temperature. Then they should to be coated with a common vegetable oil, like canola (not olive oil!). This is the time to season. Simply take a platter, place some Sea Salt on the bottom and add a few grinds of fresh pepper then add then use your misto bottle to coat the steak with oil, and place them in the seasoning pan.  Add some fresh herbs and chopped garlic.  When the steaks are coated with the seasoned oil on both sides, take them to the hot grill and place the steaks on the fire. 

A QUICK DISCUSSION ON TESTING FOR “DONENESS”
Before we place the steaks on the grill, let's cover THE most complex and controversial subject: "Testing for doneness". We could go into the finger method, testing for the softness of a rare steak or the cutting method to look inside, but we aren't going to consider any of these. We are going to solve all these complexities in one simple and 100% accurate process. Write this down! Go out and purchase a good instant read digital thermometer. It's simple and flawless and a super $20.00 investment. Now all you have to know is the correct temperatures for rare, medium rare etc. Here they are (in Fahrenheit):
RARE: 140°
MEDIUM RARE: 150°
MEDIUM: 160°
MEDIUM WELL: 165°
WELL DONE: A criminal Act!!
Fact: When you take the steak off the grill it will continue to cook. Expect it to cook an additional 5° before serving. Adjust desired "doneness" accordingly.

MARKING – THE SECRET TECHNIQUE FOR PERFECT LOOKING STEAKS:
Now we are ready to put the steaks on the hot grill. Here's another rule. Look at both sides of your steak. ID the best looking side. This is the side that will go down on the hot grill grids. It will be "marked" or branded by the hot grids. This will be the side that will face up on the dinner plate. Your sirloin will have a narrow or pointed end. Envision a clock. Place the pointed end of the steak at 1:00 o'clock. Allow the steak to stay on the grill, in this position, for about 90 seconds. After the 90 seconds lift the steak with your tongs and rotate it clockwise, so that the point is at 5:00 o'clock. Your steak is now branded or "marked" with an elegant criss-cross pattern. Julia Child would be proud of you!