Here's what I've learned about steak:

It must start at room temperature. Remove from
refrigerator two or preferably three hours ahead of time.

Cut away as much fat as possible from the steak before cooking.

It's a tossup whether a ribeye or a New York is the better
cut. A ribeye is more flavorful, but the New York steak will
cook more perfectly since it's an intact, solid piece of meat.

It's best to use a grill (a Weber, in my case) and give it
between 6 and 7 minutes total on the grill, and several minutes
resting afterwards, for a typical steak to cook just past rare.
According to Magee, the cooking time of a steak is not very
dependent upon temperature of the heat source, and this seems
to be true.

If you don't have a grill, frying the steak in a pan with some
olive oil also works well. For this method I like to pepper
the steak while cooking, otherwise no salt or pepper is needed
when cooking a steak. I have not yet tried the pan roasting
method preferred by James Beard but it is worth looking into.

If the steak ends up undercooked for someone's taste, do not
return it to the grill or stovetop; microwave it instead (for
less then a minute to make it a little more done).

Hope this helps.

Steve