Roasted Red Potatoes are a great side for steak. Quarter 12 potatoes and put them in a bowl. Drizzle olive oil and a put a little salt, pepper, garlic powder, and paprika in the bowl. Take a branch of Rosemary, pull off the needles and lightly crush them and put them in the bowl. Mix everything, throw the mixture on a cookie sheet spread out and cook at 425 degrees on broil for 20 minutes. Open the oven once at 10 minutes and flip the potatoes.
First- I highly recommend you do not marinate a steak. Marinade is fine for other, tougher, less flavorful, cuts of meat but steak has a great flavor that needs to be enhanced- not covered or changed (unless you have a really cheap, low grade of steak).
My preference is for a charcoal grill (real lump charcoal, not briquettes like Kingsford).
Step 1: Take your steak (Bone in Ribeye- aka cowboy steak is my favorite) out or any packaging, liberally salt and pepper, and let rest at room temperature for at least 30 minutes, up to an hour before you start cooking.
Ste 2: Cook over the hottest part of the fire for 2 to 5 minutes on each side (depending on the thickness of the steak). Only flip once (so, 3 minutes on one side, flip, 3 minutes on the other side). The internal temperature should be ~125 degrees Fahrenheit when you take it off the grill. Let it rest for about 10 minutes, the temperature will rise to ~135, a perfect medium rare. Add a bit more salt and pepper and your done. Simple and delicious.
* If you don't have a grill you can do pretty well in a cast iron pan (Alton Browns recipe, slightly modified):
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. While your seasoned (salt and pepper is all you need) steaks are resting.
When oven reaches 500 degrees let the pan continue to heat in the oven for another 10 minutes. Then remove the pan and place on your stove top over high heat. Coat steak lightly with Canola oil.
Immediately place steak in the middle of the hot uncoated pan pan. Cook 1 minute without moving. Then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes for medium rare. (The internal temperature should be ~125 degrees Fahrenheit when you take it off the pan. Let it rest for about 10 minutes, the temperature will rise to ~135, a perfect medium rare..)
Remove steak from pan, cover loosely with foil, and rest for 5 minutes.
Potatoes, Asparagus, Cooked Onions are all great side dishes.
The key to a good steak is to let it come to room temperature before cooking so the meat is not "shocked: when put on the grill or broiler. Season lightly with a little olive oil and steak seasoning. When grilling or broiling (I avoid pans with steak), cook 8-10 minutes per side for a medium steak. A great side besides the a great baked potato is grilled or broiled asparagus. Again, sprinkle asparagus with olive oil and some garlic, and broil for about 10 minutes-sprinkle some parmesan cheese on it in the last few minutes. Yummy.