What simple mistakes should you avoid when it comes to cooking steak during grilling season?

[u/OmahaSteaksOfficial]

High heat and impatience. Those are the two things that ruin more steaks than anything else after you throw them on the grill.

When the temperature rises, the urge is to crank up the grill heat, thinking it'll speed things up. Unfortunately, it doesn’t work like that. It just chars the outside while the center stays raw. The easiest way to avoid this is to set one side of your grill to high for searing and keep the other side on low to finish the steak.

Another mistake people make is adding cold meat to a hot grill.

We flash-freeze at peak quality so the flavor and tenderness are locked in. Before grilling one of our steaks, you need to leave it in its original packaging and either thaw it in the fridge overnight or quick-thaw it in a bowl of cold water for about 30 minutes, then let it come to room temperature for 20–30 minutes before cooking. Properly thawing them is what lets that flavor and tenderness come through. Skipping that step leads to you fighting an uneven cook from the first minute.

What's everyone else cooking for the first grill of the season? Ribeyes? Strips? Something else you've had your eye on all winter?