Mistake 1: Not using seasoning
You may be afraid of making steak too salty or overpowering it with spices, but trust us: Caution doesn’t pay when it comes to seasoning. Since you can’t season the steak’s interior, playing it too safe will deprive you of rich flavours and a bold crust.
What to do instead: Season the meat heartily on both sides about 35 to 40 minutes before cooking. Another mistake? Not knowing how to grill each specific cut of meat.
Mistake 2: Cooking steak cold
When it comes to steak, it can be hard to be patient, but you never want to pull steak straight from the fridge to throw on the grill. Plan ahead, giving the meat time to reach room temperature. A cold steak will cook unevenly, potentially causing the outside to burn while the inside remains undercooked.
What to do instead: Depending on the cut, allow a half-hour to two hours for the meat to sit on the counter.
Mistake 3: Getting the wrong cut
Choosing a steak isn’t as easy as grabbing it from the cooler and heading to the checkout. There are plenty of varieties, and not all of them should be cooked the same way. For instance, T-bones thrive on the grill, but a boneless ribeye does best in a frying pan (thanks to the fat running through it). Treating all steaks the same can deprive you of the best possible flavour.
What to do instead: Learn your cuts and preferred cooking style. If you forget which cut you like, remember that the higher the price point, the more likely it’s meant to be fried. (Any good butcher will be happy to provide answers and advice!)