Happy National Grilling Month, folks! July isn’t over yet and that means there’s still plenty of time left to heat up the grill. But before you do, check out these expert grilling tips from the Boston grill master himself, Executive Chef Tindaro LoSurdo of Abe & Louie’s steakhouse in Back Bay. Here, the Boston chef tells us about his tricks, tips and “tools of the trade” to help you cook the perfect steak this summer.

Grilling Tips

• Distribute the charcoal unevenly before you start to grill. That way, you have different temperatures available across the grill to cook different types of meat.

• Don’t flip it too much – sear the steak on each side and then move it to a higher shelf with less heat to finish cooking.

• Let it rest – give the steak 5 to 10 minutes after grilling to rest, allowing the juices to redistribute throughout the meat.

“Tools of the Trade”:

• Tongs are better than forks – Puncturing the meat makes it lose moisture.

• Always use non-additive charcoal – Charred, dried-out wood is the best.

• Skewers – Soak wood skewers in water for an hour before use so they don’t burn during the grilling process.

• Summer seasoning – Always use Kosher salt. It has a much smoother flavor than iodized salt.

Happy grilling!