You have to take some of those grilling videos with a grain of salt (no pun intended). They all have something to offer and precautions to take. For a long time I'd marinate my steaks using a product called 20 Minute Marinade, or something like that, that I got at Zehrs. When I couldn't find it anymore, I started making my own, a 50/50 mixture of plain and seasoned meat tenderizer I got at Bulk Barn. The steaks were tender, but didn't taste as good as ones at a good steak house. From reading and watching all the advice above, I figured the marinade was waterlogging the steaks and steaming them instead of grilling them. Maybe I should have thoroughly dried them off before grilling.
Anyway, yesterday I grilled some without marinating and I dried them off thoroughly, then seasoned with just salt and pepper and applied canola oil. I probably had too much oil because I ended up with a big flare-up and they stuck to the grill anyway. Next time I'll use very little oil on the steaks and rub it on the grill instead.
Here's another thing. I've seen lots of people use a spray bottle of water to control flare-ups but whenever I've tried that, way when not-so-lean hamburgers cause a fire, all I've managed to do is spread the flames and make them bigger. Any suggestions?