How to get that perfect sear on steak without burning it

Everyone has one piece of meat they grilled and absolutely ruined — mine was a ribeye I left too long at high heat. The key isn't just temperature, it's how you handle the resting time. Most people pull it off the grill and eat immediately, but if you let that cut sit for 8-10 minutes on a warm plate under loose foil, the juices redistribute rather than running out every time you slice into it. I started doing this with my thick steaks and the difference in tenderness is night and day.

Dry pat completely first, salt heavy, cast iron screaming hot — butter baste at end for