You don’t want to screw up your steak dinner with some faulty advice. Here, grilling expert and cookbook author Meathead Goldwyn dispels common myths and gets to the meat of the matter.

In Argentina, we learned the less we did, the better the steak.

When you’re making a lean, quick-cooking cut of steak, follow this simple formula to maximize flavor: Sear, then sauce. Now watch and learn.

This recipe, based on Peru’s lomo saltado, is a quick, delicious stir-fry of soy-marinated beef, tomatoes and onions.

A Cambodian sauce made of cilantro, fish sauce, lime and brown sugar quickly flavors grilled skirt steak.

Cook with two heat zones, learn how thickness relates to time and heat, and more tips from the expert.

Try this one for a perfectly grilled steak any night of the week.

Learn to cook 4 different steaks, why we ban marinades, what to serve with steak and how to choose the right cut for the right meal.