How to Grill a Steak and Other Meat

FAQ about grilling meat:
beyondsalmon.com/2013/04/how-to-grill-steak-and…

The above link covers everything from cuts of meat to thermometers.

What cuts of meat work for grilling?
Beef: tenderloin, rib-eye, T-bone, porterhouse, skirt steak, hanger steak, sirloin, flank steak, flat iron steak
Pork: tenderloin, rib chops, loin chops, sirloin chops
Lamb: whole rack of lamb (or cut into rib chops), loin chops (aka lamb porterhouse), top round (top part of the leg)
Veal: rib chops, loin chops, sirloin chops

What about marinades?
I am anti-marinades with most cooking methods, but on the grill they do serve a purpose (as long as they are made wisely). They can help the meat brown, and they fuse with the meat during cooking giving it a more complex flavor. A successful marinade has 3 basic components:

Oil -- it helps the meat brown and prevents it from sticking. It also helps other flavors penetrate the meat since most herb and spice flavors are oil soluble. Oils I like to use in marinades are olive, safflower, and grape seed.

Sweet ingredient -- sugar speeds up browning, which is invaluable for thin pieces of meat. Sweet ingredients I like to use are soy sauce (I like Tamari), and pomegranate molasses (it's very reduced pomegranate juice; you can buy it at Whole Foods). Use these ingredients in very small quantities since they tend to burn.

Emulsifiers -- they help the wet ingredients stay suspended in oil. I like to use Dijon mustard and garlic mashed to a paste. Both are also huge flavor boosters. Minced garlic doesn't work as emulsifier and tends to burn on the grill, so make sure you turn it into a paste before adding. Once you got the basics, you can add pretty much any herbs and spices, but remember that less is more.
Keep in mind that the only ingredient that penetrates the meat deeply is salt. I am a strong believer of salting a day ahead, but the marinade itself can go on your meat right before cooking.