If you can, cook everything on the grill at once
The truth: An overcrowded grill grate is your enemy
When you toss everything on the grill in hopes of it all wrapping up at the same time, you’re opening up room for error. “I always try to leave at least 30% of the grill grate food-free so you have room to maneuver if you have flare-ups,” Raichlen says. You should be taking things off before they’re actually finished anyhow, so don’t freak out about staggering your cooking sessions due to space limitations.
You shouldn’t flip a steak more than once
The truth: It doesn’t matter, as long as it looks good when you’re finished
According to Raichlen, the important thing is not the number of times you flip, but the color you end up with. “The important thing is to achieve a dark, crisp char on both sides. If you can do that with one turn, great, but if you need to turn the steak repeatedly, that’s fine too.“