How Michael Symon Grills The Perfect Steak

Symon considers a charcoal grill superior for cooking steaks, as he says, "There is a flavor you get cooking over live fire that just can't be matched."

In "Symon's Dinners Cooking Out," he revealed that the cuts he uses most are flank steaks and skirt steaks. He said, "They're more affordable cuts that still pack big flavor."

Flank steak and skirt steak are rich and meaty but prone to coming out tough. A marinade can help tenderize the meat, and both turn out best when grilled quickly over high heat.

According to Symon, not using salt liberally is one of the biggest mistakes people make with steaks. "Salt them a couple hours before cooking if you have time," he advised.

Symon cooks steak with both direct and indirect heat. He says, "Use direct to get your hard sear and crust and then move to indirect when you close the lid."

Symon says that a meat thermometer is essential for charcoal grilling since you don't have a built-in dial on the grill. Plus, different cuts cook at different rates.