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generally you sear it so the maillard reaction works to produce a flavorful crust. then if you really like steak you cook it just a few more minutes and get a nice rare to medium rare inside.
roasts you cook slow.
A good steak pretty much only needs a lot of salt and a little pepper. Thick steaks need more salt because so much of the inside does not get salted.
I find most people who advocate first to "lock in moisture" are from the 1800s..
The benefit of searing is the carmelization and formation of a crust that provides a difference in texture.
If you want to sear it, you do it at the end before you take it off and then you absolutely have to make sure to let it rest and recover.
The best method for cooking chicken on a charcoal grill is to use indirect heating. This keeps the chicken juicy and tasty. A good steak is seared at high heat for 5 minutes a side and served pink/red, however this doesn't appeal to all, so my favorite thing to do is setup the coals in a ring and cook the steak in the center where the coals are on the sides and let it heat cook it, not flame broil it. Indirect heating will keep the moisture in the best and it's easier to setup indirect heating as well as it's easy to setup and doesn't require constant attention.
Tip, do not put bacon on a grill. Tip, do not put bacon on a grill on aluminum foil.
Recipe, large sweet onion, cut the center out to make a cavity(so not all the way through), put in butter and your favorite seasoning(I prefer just the butter and maybe some black pepper), wrap in aluminum foil(no bacon) and "bake" in grill for 15 min or longer(like the duration your total cooking so you pull it off when everything else is done).
Better tip: put bacon on a grill after a LOT of prep and research and still be prepared for it to go horrifically wrong..But if done properly: incredibly delicious. I've done it 5 or 6 times, and twice I've gotten fantastic bacon out of it..Wouldn't do it again though because it's such a pain the ass.
as far as cuts of meat, dont buy from kroger or walmart. find a local butcher (or two) and talk with them before you buy. ask them where they get their cattle from, how long they have done it... get to know them (go after work on a tuesday or some odd day, not the weekend). they should be open and honest.
after you find someone who is legit and upfront, you talk with them about how they prep their meat, and more importantly, how they age it. most places do not do a true dry aging because it is difficult to do (correct air temperature, humidity, draft angles, and time), but if its done correctly man is it good. my steaks i go for are 15 - 20 a pound. pretty pricey. but they are the very best, and they taste it. i can literally cut them with a fork.
there is also a grading system for meat (prime choice and select)... prime is walmart, choice is minimum of what you want from a butcher, and select is almost always good no matter the cut. i havent experimented with tenderloin/sirloin, tbone, etc very much. i tried the dry aged fillets and got hooked.
lastly, contrary to Bryan, i dont think there is much difference in burgers. but i mainly think that because as long as the meat is decent, people generally get their taste from the toppings. sauteed mushrooms, onions, tomatoes, bacon, cheese, etc etc etc... especially ketchup, bbq sauce, and mustard. at the end you get a hint of meat, sure, but the quality is hard to taste the difference of. i will say, it's important what you cook your burger on. a charcoal grill > everything in my opinion. an oven skillet being the worst, but sometimes you gotta do what you gotta do!
oh and i wanted to add that you can cook some of the best steak in the oven. like impressively good. a lot of people dont think that.
My standby marinade for beef, pork, and chicken (works for Tuna and Salmon, too) is as follows:
One portion of soy sauce
1.5-2 portions of water (just eyeball it)
Various powder spices, whatever you fancy, garlic powder and chili powder are always in mine
A splash of your favorite BBQ sauce
Maybe a tablespoon of worchestershire sauce
Same amount of brown mustard
Bay leaf
mix the concoction up to break up the mustard and bbq sauce, marinade the meat for 24 hours in a large ziplok or tupperware, try and flip or agitate at least once then cook on the grill. Baste with the liquid if required but if you learn to control the heat (takes time, youre learning and will get it) you wont need to baste. Taste the marinade after you make it, I want to drink the stuff every damn time, so good.
Check out Dry Age Steak At Home - Dry Aging Beef - Charcuterie & Salumi Kits you can buy a whole ribeye and dry age it in your fridge.
My burgers are pretty simple, just sprinkle with Lawry's seasoned salt and that's it. For steaks, just kosher salt, fresh cracked pepper, and let them sit on the counter to warm a bit before throwing them on the grill, cook to medium, then let them rest before serving.
I like to make chicken tacos on the grill too, just salt, a little pepper and generously season with ground coriander, slice in to strips when done. Assemble chicken on tortilla and then top with a radish salad (one bunch thin sliced radishes, one bunch chopped cilantro, one bunch thinly sliced scallions, one finely chopped jalapeņo, juice from two limes, drizzle of olive oil, salt and pepper. Make the salad at least 30 min ahead and let it marinate in the fridge.
Look up Beer Can Chicken, and have fun! I will also X2 on quality of the cut over everything. Finding the correct fat content versus the heat used is important. I am a sear, then indirect heat kinda Q'r. Also do not limit yourself to carnivorous dealing when it comes to the grill. There is nothing better than corn on the cob, grill chilis, grilled green beans, and believe it or not some awesome fruit recipes to grill for desert.