Ok, lets start with GRILLING (on a BBQ) a steak of grass fed beef. My butcher (and customers) have commented that my beef has really good marbling! No feed lots or added hormones to fatten them up; just grass from start to finish. I like to take my steaks out an hour before grilling to get them to room temperature.
Get your grill super hot!! Then salt and pepper your steak and whatever other seasoning you want. Add a little olive oil to your steak so it does not stick, then slap that sucker on the grill for a very short time.
Depending on how thick it is, cook it to your preference (I prefer rare, but I think you can get away with medium rare). But the trick when grilling is to cook it HOT and fast and of course DO NOT overcook. That’s why when you see a cook slap a piece of meat on the grill it smokes like hell!! Well, the grill is super hot. Its better to undercook and add more time if needed than the other way around. Also, meat keeps cooking a bit after it is off of the heat anyway.