Grill Maestro

When you’re grilling a nice fat steak, put down that fork and pick up those tongs. If you’re marinating or working with the meat before you put it on the grill, don’t pierce it with a fork. Whatever you can do, avoid piercing the meat at all costs because that will allow those tasty juices to escape the barrier you’ll create when you sear your meat.

After you grill a nice steak, let it sit for a little while, it’ll allow all the juices to collect into the center of the meat and give you a nice tender meal. If you cook with tongs, you never pierce your protective barrier and so the juices won’t escape. If you pierce it with a fork then the juices will come out as you cook and the steak will be drier.

So, next time you’re slap a steak on the grill, be it a sirloin or a porterhouse, use tongs!