How to Keep Grilled Meat Tender and Juicy

Dry grilled meat is one of the most common frustrations grill lovers face, but the solution usually comes down to simple details before, during, and after grilling. The first secret is to take the meat out of the refrigerator about 30 minutes before grilling to let it come to room temperature. Grilling meat straight from the fridge causes the exterior to burn before the inside cooks through. Salting the meat at least an hour before grilling (or even the night before) helps the seasoning penetrate deeply, contrary to the popular myth that early salting dries meat out. Avoid flipping the meat constantly over the heat. Flipping it just once or twice is plenty—the more you mess with it, the more precious natural juices you lose. The most crucial step that many overlook is the "resting period" right after cooking. Let the meat rest for 5 to 10 minutes before carving. This gives the juices time to redistribute throughout the cut instead of spilling out all over the cutting board.