Grilling the perfect steak isn't easy. It's an art form that takes time and skill to perfect. But with the right techniques and tips, you can deliver a perfect steak every time.

Here are six expert tips for grilling a perfect steak:


If you're new to grilling steaks, you should pick a steak that's easier to perfect on the grill. Start off by visiting your local butcher, and if possible, ask for a ribeye steak, or a steak that's thickly cut, as a thicker cut of meat is a bit easier to grill. Center-cut, grass-fed options are also great.

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Paula: Autumn has officially arrived, so I assume you’re splashing your face with Pumpkin Spice After Shave, and lighting an Apple Cobbler Yankee Candle each evening.

Scott: You know me too well [sips a Pumpkin Chai Soy Latte, adjusts turtleneck].

Paula: Speaking of turtlenecks, it’s especially fun to fire up dinner now that the evenings are delightfully cool. In fact, I become downright giddy when pyramids of pumpkins, gourds, and winter squash appear in the market. Delicata Squash is my favorite variety, because you don’t have to peel it. In fact, the skin is arguably the most delicious part after it becomes crispy and caramelized over a charcoal fire.

Scott: Exactly. Grilling vegetables produces some of the most deliciously complex flavors. If only people had a super easy, low risk way to discover the flavor-bomb that is a perfectly grilled veggie.

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Scott: I don’t think I’ve ever mentioned it, but Sambal Oelek was my favorite Star Wars character. I was into the less mainstream, more edgy performances. Just kidding, Sambal Oelek is a flavorful Indonesian chili sauce, right? [slowly closes laptop]

Paula: You got me...I was about to Google the action figure, fearing it was an omission to my massive, invaluable collection of Star Wars memorabilia [releases proud Wookie howl]. Yes, Sambal Oelek is a staple condiment for me. I actually prefer it to Sriracha, because it has a brighter, spunkier heat and more interesting texture. It’s brilliant in this sweet and spicy sauce recipe that hails from the Galaxy Huli Huli.

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Paula: Making paella on the grill over a wood-infused fire is so much more than a meal. It’s dinner theater seasoned with Spanish chorizo and saffron. It’s a riot of flavors and textures, and a feast that demands your attention, but as long as you’re organized and have the ingredients prepped and at the ready, you can pull it off while chatting with friends and stealing sips of red wine. I love how it comes together in stages--sizzling chicken until golden brown, sauteeing aromatic vegetables, simmering broth and rice--all to the expectation of those gathered around the table.

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