Perfect grill marks are the easiest way to look like a grillmaster, and it only
takes three easy steps. Sure, they look impressive, but grill marks also
ensure your steak will be flavorful, juicy and perfectly seared.

1. Place beef on grids of preheated grill and cook until grill marks
   are well-defined. (Approximately 2 to 3 minutes.)
2. Using tongs, give steak a quarter or halfturn and cook until grill marks
   are well-defined. (Approximately 2 to 3 minutes.)
3. Turn steaks over with tongs and continue to cook to your specifications.
   You do not need to repeat step #2, since this is the bottom side of the steak
   and will not be seen.

Trim fat closely to avoid flare-ups.

Flavor with a rub, marinade or your favorite topping.

Spray the grill ahead of time with a little olive oil or non-stick spray
     to keep the beef from sticking.

Pat steaks dry before putting on grill to brown.

Cook over medium heat to avoid charring the outside before
     the inside is done.

Heat is key for singeing grill marks on a cut of beef.

Use tongs rather than a fork so you don't pierce the meat
     and lose flavorful juices.

Always use a meat thermometer to ensure perfectly cooked, delicious beef.
Insert meat thermometer in center of steak, away from the bone. When the
thermometer reaches your desired temperature, remove from grill. But
remember, temperature will rise five to 10 degrees after being removed. Also,
for a juicier steak, let the meat rest uncovered, off the heat, for a few minutes.
145°F – Medium-rare*
160°F – Medium
170°F – Well

*Ground beef should always be cooked to at least 160°F.