How to cook the perfect steak, grill marks and all

By Katie Workman 

We aren’t in the thick of summer yet, not by a long shot, but hopefully you’ve already managed to fire up the grill at least once or twice. As the days get longer, the weather commands us to find a way to cook and dine outdoors.

A juicy steak is — for many — the pinnacle of grilling options. In your mind, you can already see them.

Caramelized and sizzling on the outside, pink and tender on the inside, with those beautiful crosshatch marks that let you know exactly how your steak was prepared. Here’s how to get to that perfect beefy nirvana.

This method works for all cuts of tender beef steak, such as ribeye, porterhouse, ranch, T-bone, filet mignon, flat iron steak, NY strip steak and so on.

Buy the best grade of beef you can afford. USDA Prime is the top of the range, with USDA Choice