Give it a rest.
Allow your steak to stand at room temperature for 15 to 30 minutes after you remove it from the refrigerator. A properly rested steak will cook faster than a cold one, which means it will be juicier in the end.
Sprinkle on the salt and oil it up.
Give the steak a light coating of olive oil to help prevent sticking, and salt it 15 to 30 minutes before it goes on the grill. The salt mingles with the meat juices, which helps to develop a delicious crust when the steak’s on the grill. But don’t salt too early—it can draw out too much moisture.
Add some Smoke.
Anyone with half a taste bud will tell you that wood smoke can flavour the meat as well as any season ing mix or sauce. Consider tossing some wood chips or wood chunks (soaked for 30 minutes and drained first) onto the burning charcoal or a gas grill’s smoker box. And keep the lid down to trap the smoke.
Forgo the fork.
Use tongs instead to flip steaks. Poking the meat with a fork will cause precious juices to escape.
Getting it done, just right.
Because steaks get firmer as they grill, one way to check their doneness is to press the surface of a steak with your fingertip. For medium-rare, look for a firm ness similar to that of the tip of your nose.
Give It a rest… again.
After it’s removed from the grill, let your steak rest for 3 to 5 minutes. This allows the juices that were pushed to the centre by the heat of the grill to migrate back to all parts of the steak so it’s juicy throughout.