Now when you get to the grill, heat it up really hot, throw the steak on and just season with salt and pepper. That highlights the flavor of the steak. With a good cut of meat, nothing else is needed. And Popovic said to season from high above so the spices will evenly disperse.
Sear the steak so its gets a nice hard crust, but the inside stays soft and chewy.
"A lot of times you see a lot of people move around a steak a lot," Popovic said. "The juices fall off, into the flames and you're losing all that flavor."
Don't use a fork because it pierces the meat and forces out the juices. Use tongs.
Again take out that instant-read thermometer: 130 to 140 degrees will be really rare, 145 for medium rare and well done is 160 and above.
Let the steak rest after it comes off the grill. That redistributes all the juices and will actually cook the meat for another 5 degrees.
Finally, eat and enjoy.