- Start with a good cut of meat. In a steak, look for marbling — the thin white streaks of fat throughout a steak. Marbling will keep the meat juicy and enhance the flavor.
- Let the meat warm to room temperature before grilling. Take the meat out of the fridge 30 minutes before cooking.
- Season the meat with salt right after you take it out of the fridge. This allows the moisture drawn out of the steak by the salt to slowly seep back in before grilling.
- Give your grill time to heat. When it’s hot enough, you should only be able to hold your hand above the grill for 2 seconds.
- Be patient. Allow the first side to caramelize and crust a little before flipping it. You know you’re flipping too early if the steak sticks to the grill.
- Rest the meat. Wait at least five minutes before slicing the steak. This allows the juices to settle into the meat and not all over your cutting board.
- Don’t overcook. The meat will continue cooking off the grill. After resting, if the meat is still too rare, you can grill it a little longer.
