2. Keep your cool
You don’t need to bring steaks to room temperature before grilling:
There’s no appreciable difference in cooking time. Steak houses keep meat refrigerated until they’re ready to cook it–for reasons of convenience and food safety–and so should you.
3. Line it up
Align the food on your grill in a neat row with soldierly precision. This helps you keep track of which foods went on the fire first, so you can turn them and take them off in order. Plus it looks more professional–and looking professional is half the battle.
4. Flip just once
You can’t get killer grill marks (the signature of master grillmanship) or accurately gauge cooking time if you’re compulsively turning over your steak every 10 seconds. To lay on a handsome set of crosshatches, rotate the steak 90 degrees after a couple of minutes of grilling.