My most common method of cooking steak is not on the grill---it is in a cast iron skillet.
I have our steaks cut 1-1/4" thick. They can be Delmonico, New York strip, T-bone, or Porterhouse (I reserve Sirloin for steak au poivre). My wife and I share a steak and both of us like it done on the rare side of medium rare.
I have my wife take the steak out about 3:30 PM to allow it to come to room temperature. I will then salt (sea salt) and sprinkle with granulate garlic--then leave it in peace.
About a half hour before we want to eat I set the oven to 430 F and put the skillet in the oven on a low rack. When ready I take the skillet out, put it on the stove with a big burner on high, add a touch of olive oil, pat dry the steak and put it into the pan---for 2 minutes, then I turn the steak over for another 2 minutes, remove it from the burner and place it in the oven. If the steak was frozen, I leave it in the oven for 2 minutes, if fresh, 3 minutes. At the end of the time (and I use a timer) I remove it from the oven, place it on a plate and let it rest while we prepare the rest of our plate and/or salad.
Only after we are at the table and have said our prayer do I divide the steak. If you like yours more done, although it hurts me to say it, just increase the oven time :uhuh:
You can find my current mushroom topping in Cheese and Crackers.