Marinating for at least a few hours is a good idea and you just have to figure out what works best for your taste. Thousands of recipes out there and I'm sure you'll hear more than a few of those on this thread. Can't go wrong marinating with Dale's Steak Seasoning. Comes in a bottle and just coat each side good and close em' up in a container and pop em' in the fridge until ready to put on the grill. You can look in the same section where you find the Dale's or ask the meat dude at the store about some other marinates.
To grill, put the charcoal in a pile and soak it real good with the lighter fluid. Let it sit a few minutes so the charcoal will soak it up. Maybe squirt a little more on just before lighting. Let them burn in a tight pile until they're ready (Most of the black has burned off and the coals are glowing) then spread them out evenly. You'll want to put the lid on for a minute or so before putting the steaks on so the coals will cool down, otherwise, you may burn the steaks right off the bat.
I put my steaks on and put the lid back on the grill, checking them every minute or two to make sure they're not burning. About 10 minutes a side and you should be about at medium. Take a knife and cut into them to check and see if they're done like you want them.
The key to all of this is to start drinking the minute you start preparing. Grilling anything is about preparation and buzz. You'll eat it all in about 5 minutes, but it's the journey that counts. If you have oiled yourself up properly, you won't give a shit what you cooked. It'll all be good.
i agree; however, i feel marinating tender cuts of steaks are not required unless you are trying to achieve a particular flavor...such as teriyaki. i prefer to season those cuts with lemon pepper, garlic pepper, black pepper and salt, or many others that i have in the pantry.
when it comes to marinating, i leave it for the not-so-tender cuts such as chuck, round or tri-tip. you can further distinguish between dry or wet marinates (rubs). there are plenty of them on the shelf in the grocery store.
i don't use a charcoal grill. i have a ducane (natural) gas grill but i'm looking to purchase a traeger wood pellet grill that can be used as a smoker too. my grill setting, initally, is at high heat for searing both sides quickly then i reduce it to medium heat for cooking. i like my steaks medium rare to rare while my wife likes them medium-well. cooking time will vary between different cuts and thicknesses. i purchase a 1/4 of a steer and have it butchered to my liking (3/4 inch on the tender cuts; 1/4 to 1/2 inch on other cuts).
imo, one of the most under-rated cuts is the chuck eye steak. it does need marinating.