All depends on the cut. But for a sirloin, usually salt, pepper, garlic powder, onion powder and then grill on a hot grill, I don't prescribe to any turning method, I just move them around to make sure they all cook even.

For a rib-eye, just coarse salt and pepper.

I'll marinade strips and London broils. Kinda depends on what I'm after for flavor.

Sometimes I'll use a little liquid smoke, sometimes not. My four year old loves steak medium rare but I need to go mild, a lot milder than I would prefer, on the spices.