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" Chef John Schenk of the Strip House Restaurant in Las Vegas (where steak is the signature dish) figures he&amp;#039;s overseen the grilling of 540,000 steaks in his lifetime. Yeah, we&amp;#039;d call him an expert.   1. Oil It  Use a canola/olive oil blend to coat the steak before seasoning it. By lightly coating the meat, you&amp;#039;ll get a quick sear, ensuring a juicier steak and perfect charring.   2. Season Simply  A well-marbled steak needs only coarsely ground black pepper and kosher salt to bring it to flavor perfection.   3. It&amp;#039;s All About the Heat  High heat sears the surface of the meat, allowing for the perfect combination of charred outside and juicy inside. Keep two sides of the grill hot and move the steak to the second hot spot if the first grilling area is aggressively flaming up.   4. Don&amp;#039;t Flip It  Flipping the steak too often can sabotage the charring of the meat and get rid of most of the seasoning. And don&amp;#039;t drag the steak over the grill when turning. Pick it up in one straight motion and place it back with the same motion.   5. Rest and Relax  Once it&amp;#039;s reached the desired doneness, take the steak off the grill and allow it to rest for at least 5 minutes on a wire rack over a pan before cutting it. This ensures that there&amp;#039;s air all around the steak to stop the cooking process. The juices will redistribute throughout the steak and make it tender.   Related Articles on WomansDay.com:   WD&amp;#039;s Guide to Grilling "^^<http://www.w3.org/2001/XMLSchema#string>
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