Assuming guys that you have a good steak to start with there are two major factors to consider aside from how rare or well done you like your steak.  

1. How high your rack is to the fire.

2. Resting your steak

If you screw up everything else these two things can still produce a great tasting juicy steak.

I'll keep this simple.  I'm not writing about grilling a steak, although some people will grill a steak then broil it for a finish.  For a straight up broil understand that just like in grilling you flip once.  If you flip it more than once you will lose out.

I use a glass broiling dish.  Drizzle in some olive oil.  Coat both sides if you like.  Salt both sides, pepper both sides and that is all you reall ever need to bring out great taste from a great steak.  If you have a sub-par steak then you may want to coat it with some Spanish paprika for some kick along with a dash of celery salt and onion salt.  To produce a great taste throw in some chopped carrots, trust me it makes a difference. 

Broil on the top rack.  Remember to have the oven on broil guys.  Not high bake.  The broiler cooks from the top to sear your meat.  You should only need broil your steak from two to four minutes on each side.  Just keep an eye on it.  You want it a slightly crispy texture on the surface not all the way through.  The pink inside is NOT a bad thing and will not mean your steak is fatty or hard to cut.  It is actually opposite.  Also, having some pink in side means you have flavor! 

To lock in flavor you must let your steak rest.  This is really important.  While broiling a steak is great for a hurried manly meal, (efficient and clean too) the back end of waiting is a must!  Let it rest three to four minutes and when you cut into it you'll see the juicy flavor has been locked in for you to enjoy. 

You may find that some cooks call for placing the steak on a rack.  I don't do this because I find that having the steak cook in it's own juices (and olive oil) make for a better tasting steak with flavor locked in and juices baste the surface. 

The only time your steak should taste bad is when you OVER cook it.  I suggest you under-cook as you learn.  Go with 3 minutes each side.  Rest it.  Cut off from the end and if you have mild pink there, you should have the proper amount of pink in the center of your cut.  If your steak is more rare than you prefer, then toss it back in the oven for another minute.  Next time up your time if your steak is the same thickness. 

TIP: If you like potatoes with your steak... microwave them first in cut pieces, then toss them in with the broiled steak for and easy finish!