MAKE NO MIS-STEAK!
1) Choose a thick, intrinsically tender steak like T-bone, Porterhouse, New York strip, or rib-eye.
2) Refrigerate it until the moment of grilling. No good steakhouse would leave meat out at room temperature.
3) Season the meat generously with coarse sea salt or freshly ground black pepper.
4) Turn–don’t stab–using tongs. Not a barbecue fork, please.
5) Give the meat a rest, at least 3 minutes before serving. It will be juicier than meat right of the grill.