8 rules for the perfect grilled steak

Techniques you should know to make perfect steaks the right way.

1. Trimming the steak
Use a sharp knife to trim the fat from the steak.
Leave no more than half a millimeter.

2. Excess moisture
Pat both sides dry with paper towels. This is the first step toward a beautiful crust, the hallmark of a perfect grilled steak.

3. Salt
Next, rub both sides of the steaks with a mixture of equal parts salt and cornmeal, which absorbs moisture, after letting the steaks come to room temperature. The salt draws moisture from the surface of the steak. This will give it a crispier, drier crust on the surface. You'll have the best steak.

4. Heat the grill
Before grilling the steak, preheat the grill so it doesn't stick.

5. Oil the grill
Oil the grill with a piece of paper towel. This is the second rule for preventing the steaks from sticking.

6. Turn after browning
Start cooking on the hot side of the grill and don't move or turn the steaks until they develop a crust.

If you want to check whether they're cooked underneath, simply lift them slightly. Once they develop a crust, they turn easily; otherwise, they remain stuck.

7. Move to a cooler part of the grill
Once the steaks have browned, move them to the cooler side of the grill. This allows the heat to reach the center so they cook to the doneness you want.

8. Resting
Once the steaks are cooked, cover them with aluminum foil and let them rest for 5 minutes so the flavorful juices can redistribute. If you cut the steaks right away, their juices will run out.

Good luck!