This one is a no-brainer - choose and use quality ingredients. If you buy an inferior quality cut from a cheap source, it shows. The meat will be tough and lacking in flavor no matter how you cook it. Buy a quality cut from a quality supplier. A good steak will be tender and tasty so whatever you do to it you will be starting from a better position. Some of the better cuts are tenderloin, for more details visit to www.300-chicken-recipe.com Porterhouse, T-Bone, top loin, rib, top sirloin, ribeye, chuck eye and chuck top blade steaks.

Avoid flare-ups whilst cooking. Flare ups are caused when fat from the meat drips onto the burners and ignites, they can impart an unpleasant taste of burnt grease to an otherwise perfect beef steak. So make sure that you trim the fat from the steak before cooking; if you have followed step one, there will be very little to remove!

Turn the steak properly. Use turning tongs, NOT a fork. A fork will pierce the steak and it will lose juices from inside that enhance its flavor.

Marinade the beef before grilling. If you buy a tender, good quality steak, marinade for no more than two hours. That will be plenty of time for it to take up the flavors. If you have chosen a tougher cut or lower quality steak, for more details visit towww.july4-recipes.com you will need to marinade for longer, at least 6 hours to have any appreciable effect.

This one may take some practice before you get it right. Smoke the steak. On a gas grill, you will need to purchase or make a smoker box. Then decide on your hardwood chips for the flavor, hickory is a popular one but why not try something a little different like cedar or mesquite if you can get hold of them - talk to the guy in the store for advice. The chips will need to be soaked before use, but drained first so that they are not dripping. Smoke with the lid down for maximum effect.

And finally, I promised you five tips but here is another one for free! Use a thermometer to check the internal temperature, if you have set the grill heat too high, the steak may look cooked but the centre may not have achieved an appropriate internal temperature - 145 F is recommended as a minimum.