How to Grill Juicy Burgers and Steaks

Get fired up for juicy burgers and tender steaks!

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1. Fat gives flavor

For the best burgers, choose ground beef that is no leaner than 85 percent. Extra-lean is healthier, but the burgers tend to be dry and less juicy than meat with a bit more fat.

2. It's all about the grind

You can coarsely grind your own meat in a food processor, or ask the butcher to do it. (A course grind is juicier than a fine grind.) For even more mouthwatering results, mix in a few tablespoons of tomato juice or beef broth for every pound of meat.

3. Handle with care

No need to press and squeeze your burgers into dense, uniform discs. Just press the ground beef together lightly, until the meat forms a patty.

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4. Leave them alone

Once you put the burgers on the grill, resist the urge to press burgers with a spatula or turn them frequently.

When choosing steak:

It's true some of the tenderest steaks are the most expensive: the tenderloin, porterhouse, and T-bone. But some cheaper cuts are nearly as tender and delicious: the chuck top blade, New York, club, rib-eye and rib, top sirloin, and round tip. Looking to reduce the fat? The leanest meat comes from the loin and the round.

1. Set it down and let it alone

Place steaks over the hottest part of the fire. Leave them there for at least three minutes without moving. When the first side is nicely browned, flip and sear the other side. 

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2. The big finish

If your perfectly seared steak is too rare, move it to a cooler part of the grill over indirect heat to finish cooking.

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