8 rules for the perfect grilled steak

Techniques you should know to make the perfect steaks the right way.

1. Steak treatment
Use a sharp knife to trim the fat from the steak.
Do not leave more than half a millimeter.

2. Excess fluids
Clean both sides with kitchen paper. It's the first step to a beautiful crust, which is the hallmark of a perfect grilled steak.

3. Salt
Next, rub the steaks on both sides with a mixture of equal parts salt and cornmeal that absorbs moisture after you've let the steak come to room temperature. Salt draws moisture from the surface of the steak. This will make it crispy with a drier crust on the surface. You will have the best steak.

4. Heat the grill
Before grilling the steak, preheat the grill to prevent it from sticking.

5. Oil the grill
Grease the grill with a piece of kitchen paper. This is the second rule to keep the steaks from sticking.

6. Flip after browning
Start cooking on the hot side of the grill and do not move or turn the steaks until they are crusted.

If you want to check if they are cooked from the bottom, just lift them up a bit. When they make the crust then they turn easily, otherwise they stay stuck.

7. Move to a less hot part of the grill
As soon as the steaks are brown, move them to the cooler side of the grill. We do this so that the heat reaches the center and they are cooked to the degree we want.

8. Rest
After the steaks are cooked, let them rest covered with aluminum foil for 5 minutes and let the flavor juices redistribute. If you cut the steaks right away the juices will run out.

Good luck!