You might be afraid of making your steak too salty or overpowering it with spices, but trust us when we say that being cautious doesn’t pay off when it comes to seasoning. Since you cannot season the steak’s interior, playing it too safe will deprive you of rich flavors and a bold crust.

What to do: Season the meat heartily on both sides about 35-40 minutes before cooking.

2. Cooking Steak Cold

When it comes to steak, it can be difficult to be patient, but you never want to pull steak straight from the fridge to throw on the grill. Plan ahead so that you give the meat time to reach room temperature. A cold steak will cook unevenly, potentially causing the outside to burn while the inside remains uncooked.

What to do: Depending on the cut that you’re using, allow 30-120 minutes for the meat to sit on the counter.

Choosing a steak isn’t as easy as grabbing it from the cooler and heading to the checkout line. There are many different varieties, and not all of them should be cooked in the same way. For example, T-bones thrive on the grill, but a boneless ribeye does best in a frying pan. Treating all steaks as equal can deprive you of the best possible flavor.

What to do: Learn your cuts and preferred cooking style. If you forget which cut you like, remember that the higher the cost, the more likely it’s meant to be fried.

4. Choosing a Lean Cut

There’s a time and a place for lean cuts, but steak night isn’t one of them. Lean cuts tend to be tough and dry since fat is what provides most of the flavor.

What to do: Pick out a steak with a healthy amount of marbling (the fat which shows up as white flecks and lines). It might cost more, but the tenderness and juiciness will be well worth it.

It’s a common misconception that the best way to keep a steak juicy and tender is to flip it only once. While this might give you photo-worthy grill marks, your steak won’t be any tastier. In fact, with this method, you might actually dry out the steak.

What to do: Get into the habit of turning your steak multiple times as it cooks, especially when the heat is high. Extra flips allow the steak to cook more quickly. This is what will give you a juicier steak.

6. Sticking to the Supermarket Selection

It makes sense to purchase meat with the rest of your groceries, but if you want to cook a knockout steak, go that extra mile.

What to do: Head to a local butcher. They’ll be able to help you figure out the best cut and introduce you to lesser-known options. They’ll also be able to answer any cooking questions you have and offer their own suggestions.

A freshly cooked steak is almost too tempting, but try to resist the urge to dig into it right away. Like a lot of other food, a steak needs time to relax, as do the fibers within it. While the meat cooks, its fibers shrink, emitting moisture and making the steak juicy. Cutting into the meat right away will cause that hard-earned moisture to spill out onto your plate, leaving a drier, less flavorful piece of meat.

What to do: Cover the meat in foil and let it rest after cooking – five minutes for thinner steaks and up to 15 minutes for heartier pieces. The fibers will then have time to expand and reabsorb the juices.

8. Not Cleaning the Grill

We know that cleaning the grill is tedious, but a dirty grill will give you a subpar steak. Debris on the grate makes it sticky and causes the meat to adhere and tear. You’ve worked hard, so don’t let a little neglect stand in the way of a perfect steak.

What to do: Clean the grill every time you use it. When the coals are still hot, use a wire brush to clear any gunk off the grates. Top it with a small amount of oil, and then grill will be good for the next time you need it.