The first step in grilling your meat is to season it with salt and pepper. Once you have done this, you can lightly brush the meat with olive oil. This will help keep the seasoning on the meat and will prevent the meat from sticking to the grill. Don’t be stingy when seasoning the meat, though, as you don’t want it to burn or get an unpleasant taste. Place the meat on the grill and allow it to sit for 5-10 minutes.
If you’re going for a perfectly grilled meat, the outer edge should be charred or seared. Grilling is the closest thing to cooking on a fire, and the air circulation from the flames gives the meat an amazing flavor. If possible, try to cut away any excess fat, and brush lean meat with oil or melted butter before placing it on the grill.
Next, you’ll want to check the steak’s doneness. A probe thermometer is a useful tool when grilling, as it can help you monitor the internal temperature. For rare steaks, the internal temperature should be between 120-130 degrees F, while medium steaks should be between 135-145 degrees F. When done, remove the steak from the grill and place it on a cutting board or plate.
While grilling meat, remember that the heat from the grill is intense. When the juices in the meat start to drip, turn it over. This helps the meat cook evenly.