Count me in with the dry rub crowd. I use Italian seasoning and SeasonAll. Occasionally I'll throw in some garlic salt.

Sear each side on high heat for about 2-3-minutes, then lower the heat to low-to-medium and keep turning every 2-3 minutes until at medium-rare to medium (on my grill, about 8-12 minutes total for boneless NY strip). This technique always keeps 'em juicy.

I rarely get steak at the local chain places anymore - what's the point when I could do it better at home? I will occasionally enjoy one at finer steak houses.

Bears, beets, Battlestar Galactica.