i'm not much of a chef either, basically all i can cook is 2min noodles and a mean steak.
we have this hotplate grill thing.. it kinda looks like this:
I let it heat up (gas/electric thingy near max) for a few mins, lightly rub oil on each side of the meat
then chuck it on, 2mins each side, then depending on the thickness (eg picture above I'd modify and maybe do 2.5/2.5 then 1 since its kinda thick) of the meat I might leave it on for another 1min each side. I make a small cut in the thickest part, if its lightly pink in the middle she's good as done. I let the meat sit for about 5mins, then eat it with mashed potatos or some vegies.
When you go to buy it, dont worry if its too thick, sometimes I use a meat beater:
Some crazy people will tell you that they prefer well-done steak. They suck. Also after say 20 steaks you just tend to get a feel for when its cooked enough, so your first couple might suck. It's a tweaking process. I mostly cook 7's (Striploin):
http://www.primequalitymeat.com.au/y...hp?Search=beef
edit: some say grilled over goals is better, but that takes setup time etc