~ Steaks should be allowed to come to room temperature before cooking for optimal tenderness. When cold meat is put onto a hot grill, it causes the muscle fibers to seize and can result in a tough texture after cooking.

~ Steaks are optimum in flavor and texture when cooked to no more than medium doneness.

~ When steak is cooked, the marbling melts at high temperature. This helps to make the beef juicy and tender. Beef with very little marbling is often dry after it is cooked. This is especially true if the steak is cooked a long time. Marbling also gives beef its unique flavor. A good steak will have quite a bit of marbling.

~ Prepare charcoal for grilling. When coals are medium, ash-covered (about 30 minutes), spread in a single layer and check cooking temperature. Position cooking grid. To check temperature, carefully hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away - 4 seconds for medium heat.

~ Leave a small amount of outside fat on the steak while it is cooking to preserve juiciness. Trim the fat off AFTER it is done cooking.

~ Season beef with herbs or spices as desired, but hold the SALT until just before eating. Salt will pull the juices out of the steak during cooking causing less tenderness.

~ Keep the steaks at least 2 to 3 inches above the heat when grilling outdoors - remember - the closer the heat, the tougher the meat!

~ When turning steak, NEVER use a fork - only use tongs. The fork punctures will release the meat juices and leave the steak tough and dry.

~ Grilling at medium to medium-low temperatures ensures even cooking. If the temperature is too high, beef can char and become overcooked on the outside before the interior reaches the desired doneness.