For metal and cast iron grill grates, coat lightly with a high temperature oil like Canola or Peanut oil – wipe off any excessive oil, install the grates and fire up the grill. Heat the grill on high and let it burn for ~30 mins. This will burn all the solvents and impurities off of the heating elements, grill grates, etc. Note that porcelain grates won’t need a coat of oil, but will benefit from the burn in process to remove any chemicals/impurities that were applied by the manufacturer.
One school of thought suggests that applying the pepper before cooking can cause the pepper to burn while you cook it, imparting a bitter flavor. Followers of this school suggest grinding pepper onto the steaks after searing them, or right before serving. The other school simply seasons their steaks with freshly ground black pepper before cooking and doesn't give it a second thought.
You also want a cooler, medium heat area of the grill to move the steaks to once they're seared and crispy on the outside. If you have enough burners and space on your grill, set them to a lower heat; if you don't have enough room, simply turn off the burner. If you are using a charcoal grill, one side should have a hot fire while the other a smaller, cooler flame.
Clean the exterior of the grill. Soapy water is the safest cleaning solution for most gas grills. Just make a cleaning solution with water and a squirt or two of mild dishwashing soap. Wipe the exterior of the grill with the soapy water, use a rag dipped in clean water to remove the soap residue, and then dry the exterior of the grill thoroughly.