Want super steaks? Study these secrets

Steaks that are at least 3/4 -inch to 1-inch thick won’t dry out easily during grilling. Trim off excess fat and slash the fat edges at 1-inch intervals to prevent curling.

Turn your steak with tongs once, halfway through cooking (don’t use a fork — it will pierce the meat and let the natural juices escape). Many factors can influence cooking time — including the weather, especially wind, when you’re using charcoal — so test for doneness by cutting into the thickest part of the steak and checking its color.

Let steak stand for a few minutes before serving. This allows the meat juices, which have been driven to the center of the meat by the heat, to return to the surface, resulting in juicier meat.