Step 1
Make sure the grate is hot and clean before grilling. You are supposed to preheat your grill on high with lid closed. Preheat it until very hot (about 500- 550°F).

Step 2
Oil your food, not the grill. With a super-heated grill, food is much likely to be stuck to the grates, which will ruin the grilling marking efforts. It’s for this reason that it’s important to leave the food with a nice coating of oil. With the right lubrication, the issue of food sticking can be greatly avoided.

Step 3
Arrange the food on the grate to make it diagonal to the bars. Steaks and chops should face in the same direction.

Step 4
After grilling several minutes, give each piece a quarter turn with the help of tongs. This can create a beautiful crosshatch of grilling marks.

Step 5
Braising. Braising is the cooking act of simmering meat in a fluid for an extended period of time, on the stovetop, on the grill, with a deep pan. During such cooking process, the heat breaks down the connective tissue and melt it into flesh. The most prominent advantage is that because the heat is low, so meat doesn’t just cook and become dry. Of course, the fluid also plays an important role in keeping it moist.

Step 6
When grilling is finished, remove food from grill onto clean plate and allow it to rest for several minutes to redistribute the juices. Now a delicious meal with handsome apperance and tasty flavor is ready to be served!