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Trim steaks to avoid flare-ups, leaving a thin layer of fat if desired to help maintain juiciness. Pat dry with paper towels before grilling—a dry steak will brown better than a moist one.
Avoid grilling at too high a temperature, which will char the outside of the steak before the inside reaches the desired doneness. Grill steaks to at least medium-rare, 145°, but don’t overcook.
What is the difference between grilling over "direct" and "indirect" heat?
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