Rocklobster
Master Chef
I have been into tying my steaks before grilling them. It forms them into thicker and uniform, compact pieces of meat that cook more evenly. They retain their moisture. It really only works for boneless steaks, but I have attempted a bone-in rib steak with good results. I eat them fairly rare so the string doesn't burn off before they are done. Here are some NY Strips that are about to go on the grill.