Are You Grilling Your Steak Wrong?

My family LOVES eating meat meat meat...especially steak!  Now, I will admit, I don't do half of these things...and I'll tell you which ones I do and don't do...but we can manage to make a cheap cut of steak taste AMAZING because of some of these suggestions.  Perhaps, if I follow all the recommendations, I can make the amazing steak taste FANTABULOUS.  But, I can't bring myself to do it.

According to Thrillist here's what you are possibly doing wrong when grilling your steak:

• You're not storing it properly: If you buy a steak, ideally you should plan to cook it that day or the next. However, if you don't use it right away, make sure you store it in the coldest part of your fridge and sealed tight (I always buy my steak the day I plan to eat it)
• You're not tempering it: Putting a cold steak on the grill will result in a piece of meat that's overcooked on the outside and undercooked on the inside. And nobody likes that. Take your steak out of the refrigerator at least 30 minutes to an hour before you plan to cook it. Remove it from its package, pat it dry, let it air out, and let it come up to room temperature (I can't bring myself to do this)
• You're not seasoning it enough...: If you have a beautiful piece of meat, you really don’t need to do much to it except be sure it's seasoned with enough salt, which is crucial for a delicious salt crust. Most people under-salt. A general rule is ¾ to one teaspoon of salt per pound, applying on both sides. Of course, if you’re watching your sodium intake, then adjust the seasoning accordingly. (I do this...yay me)
• ...Nor at the right time: Salt your steak the night before and leaving it uncovered -- if you have the luxury of time -- or salting at least 40 minutes before cooking it. However, if you don’t even have 40 minutes, then salt directly before cooking.
• You're not letting your grill or pan get hot enough:  Whether you’re using a grill or a pan (preferably cast iron), you need to let it get ripping hot before putting your steak on. Without those high temperatures you’ll never be able to achieve a decent sear. So turn up your grill (that’s nice and clean) and cover it until it hits 500-600 F or, for a cast-iron pan, let it get literally smoking hot.
• You're moving it too much as it cooks:  Once you place your steak on the grill, let it be! Only move it once on the first side if you’re looking to get grill marks.   Then flip it and let it be once more. Moving it too much prevents your meat from getting a good sear which is crucial to forming that illustrious crust and caramel color.  (I swear by this...you should only flip the steak once)

Click here to see all the other mistakes you could be making!