A Simple Thing of Beauty

• One of the main things that most people love about steak is its simplicity. All you really need is a good steak, some fire, basic seasonings and you're on your way. The basic steak is so uncomplicated and unpretentious that it doesn't need anything more than itself and the aroma of smoke in order to succeed. Many would argue it is the whole Paleo concept at work, but whatever it is, it is simple cooking at its best.

Quality Counts

• High-quality beef and the right cut will get you half-way to your goal without even lighting a match. USDA steaks that are graded as "Prime" are of the highest quality and will give you the most flavorful steak. Steaks labeled "Choice" are second in line and will also provide a good steak. The amount of fat marbling in a steak determines the grade. Prime cuts have the most fat streaked throughout, which means the most tender and the most juicy. Steaks such as the rib-eye, porterhouse, tenderloin and strip loin make delicious meals.

The Best Flame

• The best flame for your steak will have different temperatures available at all times. This will account for the initial sear, cooking thicker and thinner parts of the steak and potential flare ups. On a charcoal grill, light one side and allow the flame to move across to the other side. This ensures one side is starting to die down while the other is just getting started. On a gas grill, have one burner on high and the other on medium; throw in some wood chips to add smoky flavor to the steak. Start the steak on a high flame to sear in those juices, and then once both sides are well seared, move it to a lower heat to finish cooking to your desired doneness.

Give it a Rest

• To have a steak to remember, treat it right throughout the process. Allow the steak to rest for at least five minutes after it has finished cooking, to allow the juices to redistribute. If you cut into it right away, they will run all over the plate. Letting it rest on a grate will stop the cooking process faster.