I've spent the last few years obsessively following barbecue shows on youtube and reading everything by Meathead Goldwyn.... especially the Science of Great Barbecue
and I've discovered most of what I thought I knew about grilling was wrong (or could be done much better).
Here's a couple of pro tips for the best possible steaks you can grill at home.
Learn how to choose quality cuts - preferably grass fed and an inch and a half thick
Season your steaks - Two hours before cooking pat the meat thoroughly dry with a paper towel. Sprinkle salt on on both sides of the meat. Put it back in the fridge.
Print off this temperature guide - and leave it near your barbecue.
When you hit your perfect temperature
Finish with the Afterburner Method
The result is genuine #Barbecue_Heaven