First thing is first. If possible, do your best to get a decent cut of meat to work with. It should go without saying, but the better your protein the better your dish will turn out. This method will work with many different types of protein, and I have had success with Antelope, Beef, Bison, Deer, Elk, and Pork.
Different cuts of meat require different levels of doneness for both safety reasons and to keep the dish flavorful and juicy. Have fun, and adjust your desired temperatures accordingly.
Step 1: Start things off on the right foot
Take your steak out of the refrigerator and let it warm up to room temperature for about 45 minutes. I like to trim off any silver skin that is easily accessible and will often cut off and discard any excessive bits of fat as well.
Step 2: Now is the time to pre heat your grill and season the steaks
Get your grill heating up and make some preparations for cooking. Plan on having your grill stabilized at about 350F when you begin cooking.
Start by patting your meat dry with a stack of paper towels. Season your meat about 10 minutes before you begin cooking. I like to use a combination of a pre-made steak seasoning flavored with garlic powder, salt, and pepper, and a favorite meat rub that has nuances of coriander, cumin, and coffee flavors. Seasoning is simply a matter of preference and at times salt and cracked black pepper simply works best.
A word of caution to initially be sparing when using seasonings and rubs with salt added. The salt can often overpower the other flavors.