Get the right cut of meat.  There are many different cuts of beef that will do well on the grill.  Stay away from tough pieces that are more suited for braising in the oven.  The best cuts of meat for grilling are:

Porterhouse

Flank Steak

Skirt Steak

Rib Eye, or Delmonico

Strip Steak

Flatiron Steak

Tenderloin (Cut filet mignon)

Hanger Steak

Baby Back Ribs (Pork)

These cuts of meat may also be applied to pork, and lamb.

There are three grades of meat: Prime (the highest quality), Choice, and Select.  Prime is the best, but not always the right buy when looking for a quality cut of beef.  Choice is perfectly acceptable, as is select at times.

These grades of beef are selected depending on the quality of marbling- the streaks of fat within the meat that contributes to overall juiciness and flavor.

Seasoning

Every steak needs to be seasoned with fresh cracked black pepper, and a good quality salt.

Never Grill Cold Meat!

Meat should never be grilled right out of the refrigerator.  If you have a thin cut of beef, let it sit at room temperature for 30 minutes.  A thicker cut will require at least 1 hour.

Keep Your Paws off the Meat

When your meat hits the grill leave it alone.  Constant pestering of your beef will ensure the escape of all those amazing juices that make your mouth happy.  Turn your steak once, and remove it when the cooking process has completed.

Rest Your Meat

When you remove your steak from the grill let it sit for at least 10 minutes.  As the meat cools, the fats become viscous.  If your meat has had the chance to cool slightly, the juices will remain in the meat, rather than on your plate.

Have fun with your grill- experimenting with different cuts of meat will expand your knowledge, and help you become a true grill master.