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Grilling steak on your grill is the best. Many "Grilling Gourmets" are known for their grilled steaks. Grilling steak can be explained almost to a science. Fat content and the presence of bone will change the common formula slightly, but the premise of grilling steak to perfection is the same: sear it to lock the natural juices in. Beef is a dense muscle meat, and it is the rich blood content which gives it its distinct and robust flavor. Enhancing this flavor can be done in any way that you choose, keeping in mind that salt should be the very last ingredient added before cooking.

First, we'll start with steak from the tenderloin area. This cut is extremely low in fat, and its tender texture is due to the isolation and nonuse of this rib muscle. For tenderloin medallions or steaks that are one inch thick or less, your flame should be at medium intensity. This cut, as with most beef portions, has the ability to take on any spices with great results, from blackening with Cajun spices, to a thyme and oregano Italian style rub. Beef is a dense and hardy meat, and needs a higher heat level to seal in its natural juices. If the meat isn't seared closed quickly enough, the heat will continue to pull the moisture from the center of the steak, giving it the dry, tough texture that we don't appreciate. To bypass this discomfort and boast a wonderful experience grilling steak, follow the easy guide below:

Cooking times below are based on the internal temperature of a 1 inch thickness. Smaller or larger cuts will need slight adjustment from this guideline.

• Rare beef is accomplished by grilling for 2 minutes on each side, over a medium flame.
• Medium Rare beef needs 3 to 4 minutes per side over a medium flame.
• Medium beef will require grilling for 5 minutes on each side over the same medium flame.
• Medium Well beef needs 6 minutes of grilling time per side over a medium flame.
• Well Done beef needs no less than 7 minutes, but no more than 8 minutes of grilling time per side over a medium flame. (It's too bad, because a well done steak eliminates some of the more delicate subtile flavors.)

Remember to allow your steaks to stand for at least five minutes before cutting and serving. This time allows for the natural juices to congeal and redistribute. The meat will also continue to cook itself, so the longer the meat sits uncut, the more cooked it will become inside. This is not a good time for adding salt, which pulls the moisture out of the steak. Salt is best left to the taster once the steak has been served, or just before serving. People will begin to talk because you cooked this great steak on your grill.