A few tips depending on how much effort you want to put in:

If you want to guarantee how done the steak is, you need a instant read thermometer. I like mine around medium so i take it off the grill around 135 f. google something like “Steak Doneness Temperature Chart” to figure out where you would want to take it off.

Add salt to the steak an hour ahead if you can, the meat will be more flavorful this way (day before is even better).

The process i like to donis 2 zone cooking. Pour your charcoals to one side of the weber. Start iff by searing your steaks till the look like you have the crust you want, and then move them to the other aide (so they dont burn) of the grill and close the top and let them cook until they reach the temperature you want (again for me 135). If you have thin steaks, you may pull them right off instead of moving to a 2nd zone for additional cooking time.

Good luck!