If You Don't Want Better Steak, Don't Read These Tips From an Iron Chef

All steak is not created equal. The fat-to-meat ratio in your steak is the difference between a tough, chewy piece of meat and a tender, delicious one. Opt for a fatty steak from your local butcher with the marbling evenly spread throughout the steak. A sirloin or a rib-eye are fantastic, hearty cuts for the grill.

Prep makes perfect when it comes to cooking steak. You're welcome to use a steak seasoning or spice blend of your choice, but salt and pepper is really all you need — and a lot of it. Don't just season the tops and bottoms; season all four sides liberally with kosher salt and cracked black pepper before you cook your steak.

One major mistake that many grillers make is touching the steak too much once it's on the grill. No need to prod and turn every few minutes! Instead, leave the grill covered, flip only once, and leave it alone until it's at 125°F on your digital thermometer for the perfect, juicy, medium-rare steak.

Cooking basics 101: invest in good knives, especially if you cook a lot of meat. Invest in quality products, keep them sharp, and treat them well, and your steak will thank you for it. A great way to keep your best knives safe is to save the cork from a wine bottle and use it to protect the knife tip.

A myth that Chef Zakarian wants to debunk is that beef should be served hot. Perfect medium-rare steak reaches an internal temperature of 130°F, and the best flavor comes through when it's served at room temperature after it rests. Resting the meat once you take it off the grill also ensures the juices stay locked inside instead of spilling out immediately.

A great steak needs a big, rich wine. Choose a robust red wine with a lot of depth, like Beringer Vineyards Founders' Estate Cabernet Sauvignon or Merlot. And although others may disagree, Chef Zakarian believes you should never pair white wine with steak.