There are a lot of possible mistakes when it comes to grilling, especially grilling thick cuts of beef. You may wonder how to get a good texture without burning your steak.

The secret lies in cooking thick steaks off to the side of the grill, away from your direct heat source. Grilling them with indirect heat will allow the steaks to cook slowly.

Once they’re at your desired level of doneness, transfer them to a direct heat source to finish cooking. For this method, set up a direct heat and indirect heat spot on the grill.

The steak will be cooking in the indirect heat source for most of the time, and this will take longer as it’s cooking at a lower temperature, giving you more control.

As the meat approaches your desired doneness, move your steak to the direct heat source. This intense heat will caramelize the outer part of the steak and form a crust.