Give it a rest. Allow your steak to stand at room temperature for 15 to 30 minutes after you remove it from the fridge.
Salt and oil. Give the steak a light coating of olive oil to help prevent sticking, and salt it 15 to 30 minutes before it goes on the grill. This will help develop the delicious crust when the steak goes on the grill. But don’t salt too early—it can draw out too much moisture.
No forks. Use tongs to flip steaks.
Get it done, just right. A meat thermometer can ensure the steak is cooked to the desired doneness.
Rest it, again. After removing the steak from the grill, let it rest for three to five minutes. This allows the juices to saturate the steak.