Kylian Goussot, executive chef of Lafayette Steakhouse, suggests picking cuts that are high in fat, as the fat melts during cooking and keeps the meat moist.

Experts also recommended trying different, underrated cuts for an elevated meal. Carlos Anthony, executive chef at Hawkeye & Huckleberry Lounge, for example, loves the coulotte.

Salting a steak liberally helps season the interior and tenderize the meat. Chef Carlos Anthony recommends using about 2% of the weight of the steak in salt.

It’s also crucial to time your salting right. David Figueroa, president and co-founder of Melinda's Foods, salts his steaks twice and starts doing so around an hour before cooking.

To enhance the smoky taste and aroma of a steak, Robert Liberato, corporate concept chef of STK Steakhouse, recommends lightly smoking the meat before cooking it.

Leroy Hite, founder and president of Cutting Edge Firewood, suggests smoking your steak at a low temperature before searing it one minute on each side directly above a big fire.

Using wood as a fuel source for grilling can give your steak unique flavors and aromas. Wood is easy to light, creates tons of heat, and burns for longer than charcoal.

Chef Hite suggests using high-quality kiln-dried cooking wood and prefers hickory, cherry, and pecan wood. Note that different woods will impart different flavors to the meat.

To ensure your grill’s temperature is just right, Jonathan Gill, executive chef of RingSide Steakhouse, suggests holding a "hand … six inches above the coals."

Wanting to pull your hand away within two to four seconds means your grill is too hot. Five to seven seconds means medium heat and longer than eight seconds means the heat’s low.