IGA tips and tricks: Barbecuing steak with perfect grill marks

Remove large sections of fat and bring meat to room temperature in an airtight container for 15 to 30 minutes before cooking.
Preheat barbecue and clean grill. Remember to oil grill just before grilling meat: Soak a paper towel in oil and rub it over the grill using tongs.
Season meat with salt and ground pepper to taste. For a more mouth-watering experience, buy steaks that are 2.5 to 3 cm (1 to 1 ½ in.) thick.
Grill for about 5 to 6 minutes per side for rare doneness or 6 to 7 minutes per side for medium doneness. For perfect diamond grill marks, rotate meat 45 degrees after the first two minutes of cooking. For maximum tenderness, avoid handling meat too much.
Avoid piercing meat. During cooking, use tongs to turn meat so juices don’t run out and meat doesn’t dry out.
Use a digital thermometer. To cook meat safely to perfection, stick to the recommended temperatures for each meat and cut. Consult IGA.net.
Let meat stand. Take beef, pork, veal, and lamb off the grill when the internal temperature reaches about 5 degrees below the desired cooking temperature and let meat stand wrapped in aluminum foil for 5 to 10 minutes before serving. The cooking juices will spread through the meat fibre, making it juicier, more tender, and more flavourful.
Beware of cross contamination! Make sure to use separate plates for raw and cooked meat.

Or