After putting your food on the grill, do your best not to touch it. If timed correctly, meats – especially burgers, steaks & chops – are meant to be flipped just once.

 

    There’s nothing wrong with a little fat on the meat. It adds

flavor!  Although thick bands of fat may be undesirable, try to

pick a steak with thin specks and strands of fat in between

the muscle tissue.

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    After you marinate your steaks, pat them dry on both sides.

Wet steaks don't sear; they steam. Resist the temptation to lift

the lid and turn the steaks over and over. You develop the

richest flavors in steaks when you leave them alone as much

as possible, turning them just once or twice.

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    A little fat on the meat adds flavor! Try to pick a steak with thin specks and strands of fat in between the muscle tissue. At cooking time, these small bits of fat will melt (in a process called marbling) and make the meat juicier. Leaner steak cuts possess more flavor but will be a little tougher if cooked past medium.