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Choice cuts, because of their more abundant marbling, are the best for the grill (unless, of course, you can get your hands on Prime grade). For a tender, juicy steak let the meat stand at room temperature for 20 to 30 minutes and salt it just before grilling. After removing the steak from the grill, let it rest for 5 to 10 minutes to allow the juices to redistribute.
To get the best grill marks on your next steak, lightly brush or spray the steak with an extra-virgin olive oil just before placing it on the cooking grate.
Marinate less tender cuts of beef like flank steak before grilling. To tenderize, a marinade must contain an acidic ingredient such as fruit or vegetable juice, yogurt, wine, or vinegar.
To keep your steak or chop from curling around the edges, slash the outer layer of fat at 1 inch intervals.