The concept of “redder is better” is not quite correct but “fat equal flavour” is generally true. That deep red cut of meat will generally be tough and bland due to a lack of fat. Marbling should appear even and the meat a light cherry red. Look for delicate fine needle marbling. Heavy marbling is as bad as none as is the band of creamy fat that may edge your cut of meat.

Whatever you buy, make sure you BBQ it within 2-3 days. You do not have to break the bank for a solid BBQ steak, just have a good conversation with your local butcher, do not be afraid to ask questions and understand what techniques are needed to produce the steak that people will talk about. Tenderloin, Strip Loin, Flank, Hanger, and my choice the Rib Steak can all be purchased for between $5-$10 a steak (Look for sales.) The T-Bone Porterhouse can get a bit pricey but makes a huge impact when you present that to your guests. I personally like the choice of the Rib Steak (it is essentially prime rib without the bone)

A room temperature steak cooks more evenly then one fresh out of the refrigerator. About 20 minutes before hitting the grill take them out of the fridge and let them sit covered (keep the flies away) to achieve room temperature. But always remember, not too long out of the fridge otherwise you risk bacteria growth.

Many people say to oil up your meat. In my opinion there is no need to oil your steaks. It may cause flare-ups and when the oil burns from the flame or heat it leaves a black residue that tastes quite bitter. Yes, you could wipe away the residue but remnants of bitterness remain in the meat. If your grill is the right temperature it will act much the same as a stainless steel pan and it will release the steak or protein when the grill marks are perfect. Plus with a meat thermometer handy you will consistently get that PERFECT cook for your guests.

Leave your steaks alone while they are on the grill. Ideally, the notion is to cook each side of the steak the same amount of time so the steak cooks evenly. This is hard to track if you keep flipping your steak. Learn where the hot and cold spots are on your grill and use them to your advantage. Cook until golden brown and slightly charred (4 to 5 minutes at the right temperature). Turn the steaks over and continue to grill:
-3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F)
-5 to 7 minutes for medium (140 degrees F)
-8 to 10 minutes for medium-well (150 degrees F)
-As long as you want if you wish to create well done or as I refer to it “shoe leather”.

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If you attempt to move your meat on the grill and it gives you resistance, just leave it be (take it as a sign that it is not ready to go anywhere yet).

Let your meat rest before serving. You can cheat a bit and cook the steak 2-5 degrees below your desired end temperature, remove it from the grill and let it rest for 5 to 15 minutes. This draws the juices back into the meat so it remains juicy and not dry (plus no pooling on the plate which can hurt the presentation). Put the steak back on the grill and warm it to the desired doneness before final plating.

I would suggest that you do not marinate quick-cooking steaks for a couple of reasons.
A: the marinades often overpower the meat flavor.
B: the acids in the marinade begin cook the steak before it even gets close to the grill, making a full marinade impossible without essentially cooking the steak. Try simmering the marinade and use it as a sauce or for basting rather than a bath as this also avoids contamination.

A winning utility BBQ sauce to baste your meat during cooking and serve as a side sauce is this one.
South West BBQ Glaze
-2 tablespoons canola oil
-1 small onion, coarsely chopped
-1 large clove garlic, coarsely chopped
-1/2 cup Honey Jack Daniels
-Beef Stock cube
-1 cup of tomato puree
-1 tablespoon ancho chile powder
-1 1/2 teaspoons smoked paprika
-2 teaspoons Dijon mustard
-1 1/2 teaspoons red wine vinegar
-1 1/2 teaspoons Worcestershire sauce
-1 1/2 teaspoons packed dark brown sugar
-2 teaspoons molasses
-Salt and freshly ground pepper

Heat oil in a sauce pan to sweat onions and garlic (soft NOT brown). Add remainder of ingredients and simmer until reduced by 1/3 of original liquid. Stir frequently to avoid any burning in the pot. Finish with a quick pulse in the blender or a few passes with an immersion blender.

Here are a couple solid dry rubs:

Blackening Dry Rub
-1/4 cup smoked paprika
-1 cup ancho chili powder
-1 tbsp dried thyme
-1 tbsp ground cumin
-1 tbsp ground coriander
-1 tsp cayenne pepper
-2 tbsp onion powder
-2 tbsp garlic powder
-2 tsp dried oregano
-1 tbsp kosher salt
-1 tsp freshly ground black pepper

Florida Style BBQ Rub
– 1 tbsp smoked paprika
-1 1/2 tsp dark brown sugar
-1 tsp onion powder
-1 1/2 tsp finely grated orange zest (dried)
-1 1/4 tsp kosher salt
-3/4 tsp ground cumin
-1/2 tsp ground black pepper
-1/4 tsp cayenne pepper to taste