Pat steaks dry with paper towels — moisture kills your sear and causes sticking. Optional: marinate 30 minutes in the fridge with olive oil, lemon juice, garlic, and fresh herbs. Skipping the marinade? Coat both sides with neutral oil and season well with salt and pepper just before grilling. Let steaks rest at room temperature for 10 minutes before grilling for even cooking. Lightly oil the grill grates with an oiled paper towel. Use steaks 1–2 inches thick for best results.

Pull steaks off the grill and rest 2–3 minutes before cutting. This redistributes juices and lets carry-over heat finish the center. Target 125°F internal; pull at or just before that mark. Serve hot with lemon wedges or fresh herbs alongside simple sides. Avoid: moving steaks too early (tears flesh, ruins grill marks), overcooking past medium-rare (tuna dries out fast), and skipping oil on grates (causes sticking). Don't press down while grilling. If sticking, wait — it will release on its own.