If using a gas grill, leave the hood down/closed for about 10 minutes to burn off all excess residue and to get the grills nice and hot.
If using charcoal, make a nice pile about the diameter of 75-80% of the total grill space, a couple inches high, and light with a match. Allow the coals to all catch, turn red, and stop emitting flames. Once most coals are glowing red and are silver/gray, you're ready.;
,, A popular way to do it is: Pat the meat dry, season it with salt and pepper, and rub a light coat of olive oil on it. Note: If you drench the meat in oil, you will cause flare-ups, which will cause the meat to unnecessarily burn and carbonize - imparting a very unpleasant flavor - ash. So, keep the coat of oil light.
, Try not to use a fork at this punctures the meat and results in loss of juice.
 A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.


Use a meat thermometer and insert it into the thickest part of the steak. Thermometer readings should be: 120 °F (49 °C) to 125 °F (52 °C) for rare; 130 °F (54 °C) to 135 °F (57 °C). for medium rare and 140 °F (60 °C) to 145 °F (63 °C) for medium. Or...
Press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding.

Turn on your grill or your gas cooker on (either turn on the gas and ignite, or put coals in the bottom and light).
While you are waiting for your grill to heat up, take your pieces of meat and tenderize it using a tenderizing hammer.

,
Season your meat using any type of seasoning that suits your taste.
Lay the meat down on the grill and do not move it until grill lines/brown caramelization (specifically called the "Maillard reaction") occurs on the entire surface.

,
Turn the meat over using a spatula.
Remove the meat when it's almost done to your liking.
Finished.
{"src": "wikihow-all_validation", "title": "How to Grill Meat"}