Grilling meat is a pretty basic concept. It’s grilling meat well that gets more complicated — but not much, once you commit these meat commandments to memory.

Who doesn’t love the seared crust on a steak? These caramelized bits form once meat comes into contact with the hot grill grates. Pat meat dry first, using paper towels or any clean, lint-free kitchen towel — this removes any excess moisture that would otherwise steam-cook the meat, which would inhibit caramelization.

Salt pulls moisture to the surface, so save the seasoning for the very last moment to keep that process from kicking off and thus rendering patting the meat dry useless!

Once the meat’s on the grill, resist all urges to touch or lift it until it releases from the grill naturally. This will aid in solid grill marks (read: flavor) and keep the meat from tearing. Once the browning (or fond) forms and the meat releases, turn it often as you finish grilling, to allow even cooking.